Cinnamon Rolls Lab364 recipes

Cinnamon Rolls Lab · Calculator

Design your own cinnamon rolls

The sliders start at the typical pan: the median of 364 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.

Flour

500 g, about 4 cups, makes one typical pan.

Start from a recipe

Grams per 100 g of flour

  1. 265 g · 53%about 1 cups

    In the middle: 50% of recipes use more, 49% less.

    Warm milk, sometimes with water; a softer, wetter dough bakes into a fluffier roll.

  2. 80 g · 16%about 1/3 cup

    In the middle: 46% of recipes use more, 50% less.

    Butter in the dough (not the filling) makes it rich and tender, closer to brioche at the top of the range.

  3. 70 g · 14%about 1/3 cup

    In the middle: 50% of recipes use more, 49% less.

    Sugar feeds the yeast and softens the crumb; the filling's brown sugar is counted separately as an extra.

  4. 60 g · 12%about 1 large egg

    In the middle: 48% of recipes use more, 50% less.

    Eggs enrich the dough; some recipes use none.

  5. 8 g · 1.6%

    In the middle: 45% of recipes use more, 45% less.

    More yeast is a faster rise; overnight recipes use less.

  6. 5 g · 1%

    In the middle: 43% of recipes use more, 48% less.

    Around 1 to 2%, as in most enriched breads.

Your cinnamon rolls

Your cinnamon rolls in grams, with approximate volumes
IngredientGrams
Flour500 gabout 4 cups
Liquidmilk, buttermilk, yogurt, cream and water265 gabout 1 cups
Butterbutter, oil and shortening80 gabout 1/3 cup
Sugarwhite sugar, brown sugar, honey and syrups70 gabout 1/3 cup
Eggwhole eggs, yolks and whites60 gabout 1 large egg
Yeast8 g
Salt5 g
Total988 g

988 g in all from 500 g of flour, counting only the groups above.

Closest real recipe: The Best Ever Overnight Cinnamon Rolls Recipe (iamafoodblog.com).

BakeThe median of 322 recipes is 350°F (175°C), most for 20 to 30 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.

The 3 real recipes nearest your numbers

Measured on liquid, butter, sugar, egg, yeast and salt at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

  1. 1

    The Best Ever Overnight Cinnamon Rolls Recipe · iamafoodblog.com

    liquid 48% · butter 15% · sugar 13% · egg 13% · yeast 1.8% · salt 1.2%

  2. 2

    Cinnamon Rolls · tastesbetterfromscratch.com

    liquid 51% · butter 16% · sugar 11% · egg 11% · yeast 1.7% · salt 1.3%

  3. 3

    Overnight Cinnamon Rolls · tastesbetterfromscratch.com

    liquid 51% · butter 16% · sugar 11% · egg 11% · yeast 1.6% · salt 1.3%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 364 recipes for each group separately, so no single recipe is exactly the starting pan. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g, a large egg 50 g.