How to make a cinnamon?

[SnekNoodle]

Hey y’all, I have a Cinnamon currently and was looking into how different morphs make different offspring. What I’m curious about, is how do you make a cinnamon? Any help is appreciated. Thanks!

[Tila]

Hey y’all, I have a Cinnamon currently and was looking into how different morphs make different offspring. What I’m curious about, is how do you make a cinnamon? Any help is appreciated. Thanks!

In your case, since you have a cinnamon morph already, to make more snakes that express the cinnamon gene you would just need to breed your snake to any other snake. Cinnamon is co-dominant, meaning that only one copy of the gene (or one parent's contribution) needs to be present in the offspring for them to be cinnamons, so if you bred your cinnamon to a normal, it would be most likely that you would also produce some normals that are plain normals (not het. for anything).

Cinnamon is a base morph, meaning that sometime, someplace in the world, a spontaneous mutation occured and then survived to make offspring. I don't know the specific history of the cinnamon gene, but that story COULD sound like: "There once was an African import that looked like a cinnamon, and then it's looks passed on to it's offspring in a predictable, non line-bred way..." Base morphs can be combined with other genes to produce combo offspring, but you can't find the genes to "make" a cinnamon, you must purchase one or have it result from a cinnamon pairing.

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[chakup]

Covered well above. Cinnamon is part of the 8ball family -the super versions are all black, though prone to duck billing.

[Valyndris]

Ooey-Gooey Cinnamon Buns

• 
  
• Prep
  2 h 30 m
  
• Cook
  30 m
  
• Ready In
  3 h

Recipe By:dakota kelly
"These buns are sooo good hot from the oven when they're gooey and warm."
Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten

• 4 cups all-purpose flour
• 3/4 cup butter
• 3/4 cup brown sugar
• 1 cup chopped pecans, divided
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter

Directions

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

lol just kidding, I'm being a smart ass, Tila covered everything.

[SnekNoodle]

In your case, since you have a cinnamon morph already, to make more snakes that express the cinnamon gene you would just need to breed your snake to any other snake. Cinnamon is co-dominant, meaning that only one copy of the gene (or one parent's contribution) needs to be present in the offspring for them to be cinnamons, so if you bred your cinnamon to a normal, it would be most likely that you would also produce some normals that are plain normals (not het. for anything).

Cinnamon is a base morph, meaning that sometime, someplace in the world, a spontaneous mutation occured and then survived to make offspring. I don't know the specific history of the cinnamon gene, but that story COULD sound like: "There once was an African import that looked like a cinnamon, and then it's looks passed on to it's offspring in a predictable, non line-bred way..." Base morphs can be combined with other genes to produce combo offspring, but you can't find the genes to "make" a cinnamon, you must purchase one or have it result from a cinnamon pairing.

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Yeah I’ve been looking into genetics, but didn’t give thought that it was just a base morph haha. Thank you!

- - - Updated - - -

Ooey-Gooey Cinnamon Buns

• 
  
• Prep
  2 h 30 m
  
• Cook
  30 m
  
• Ready In
  3 h

Recipe By:dakota kelly
"These buns are sooo good hot from the oven when they're gooey and warm."
Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten

• 4 cups all-purpose flour
• 3/4 cup butter
• 3/4 cup brown sugar
• 1 cup chopped pecans, divided
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter

Directions

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

lol just kidding, I'm being a smart ass, Tila covered everything.

Thank you! I’ll just do this and put it with my other cinnamon and hope I get a super now! Hahaha

[Valyndris]

Thank you! I’ll just do this and put it with my other cinnamon and hope I get a super now! Hahaha

Lmao, you'll end up with a fat snake eating all those cinnamon buns.