Cinnamon won the baking lottery on four tickets at once.
It's HEAT-STABLE - survives oven temperatures without turning bitter, where delicate spices scorch and fade. It's affordable enough to use generously. It perfumes both dough AND filling, working from inside the crumb or dusted on top. And - the big one - it natively flatters baking's core flavour family: butter, sugar, fruit, coffee, chocolate. There's almost nothing in a bakery cinnamon argues with.
That's why it anchors classics across every tradition - cinnamon rolls, babka, speculoos, apple pie, snickerdoodles. Your 2:1 sales ratio is centuries of flavour compatibility showing up in your accounts 🙂
Lean into it commercially: a signature cinnamon item as your anchor, seasonal variants around it. You're not fighting the trend, the trend is load-bearing.
