Worked at one. Ate Cinnabons for lunch when I forgot to bring one. I wouldn't want to make a regular thing of it, but they remained pretty good once every week

Worked at one. Ate Cinnabons for lunch when I forgot to bring one. I wouldn't want to make a regular thing of it, but they remained pretty good once every week or two. The one I worked at changed from baking the rolls from things that bore some resemblance to things you could buy at the supermarket to pre-made frozen stuff two years after I graduated high school. I sort of lost interest after that. I reckon if you don't see a mixer, a sheeter, or anybody rolling out rolls, it's probably a safe bet that their product comes in pre-made. Note that it's a strong possibility that nobody will be making rolls at a slow time like a weekday afternoon. Still, there should be signs of loose brown sugar/cinnamon mix somewhere in the cooking area if they aren't using pre-made. Disclaimer: I don't know how this works at e.g. airports, where the food service stuff is much tighter for frontage. Also, it's been almost 20 years now since I've been on that side of the counter.