Cinnabon uses 5 different cinnamons, by the way....
The Tung Hing Cassia cinnamon is pretty light in flavor, the Korinje Cassia is very earthy, the Vietnamese Cassia is richer than store-bought cassia (the hard sticks they dub cinnamon). ... the Ceylon True Cinnamon, of course is a different beast altogether with complex floral notes.
The West Indies Nutmeg is a brighter flavor than the East Indies Nutmeg, which is very strong and usually needs less than a recipe asks for. Mace, of course, is only faintly like nutmeg even though they come from the same plant, and it adds a brightness in color to the chestnut-sienna-tan-burnt ochre brown spice blend.
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