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Salted Caramel Cinnamon Rolls

12tomatoes.com · 2014

Against 364 cinnamon roll recipes

More egg than 96% of recipes and more butter than 92%.

See how all 364 cinnamon roll recipes compare →

Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 364 cinnamon roll recipes, per 100 g of flour.

  • More egg than 96% of recipes: 30% of the flour weight against the typical recipe's 11%, about 2.5 times as much.
  • More butter than 92% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
  • Less liquid than 90% of recipes: 37% of the flour weight against the typical recipe's 53%.
  • More salt than 79% of recipes: 1.5% of the flour weight against the typical recipe's 1%.
Liquid: 37%, 10th percentileButter: 34%, 92nd percentileSugar: 20%, 74th percentileEgg: 30%, 97th percentileYeast: 1.2%, 21st percentileSalt: 1.5%, 81st percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (22)

  • 3/4 cup whole milk, 110º F≈ 183 g
  • 2 teaspoons instant yeast≈ 6 g
  • 3 eggs, at room temperature≈ 150 g
  • 4 cups all-purpose flour≈ 500 g
  • 1/3 cup cornstarch≈ 43 g
  • 1/2 cup granulated sugar≈ 100 g
  • 1 1/4 teaspoons salt≈ 8 g
  • 3/4 cup unsalted butter, room temperature, cubed≈ 170 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/4 cups light brown sugar≈ 275 g
  • 4 teaspoons ground cinnamon≈ 10 g
  • 1/4 teaspoon nutmeg≈ 0.7 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 4 tablespoons unsalted butter, room temperature≈ 57 g
  • 1/3 cup salted caramel sauce≈ 79 g
  • 2 cups granulated sugar≈ 400 g
  • 12 tablespoons unsalted butter, at room temperature, cut into pieces≈ 170 g
  • 1 cup heavy cream, room temperature≈ 238 g
  • 1 tablespoon fleur de sel (or any other flaky sea salt)≈ 8 g
  • One egg, beaten≈ 50 g
  • Splash of watern/a
  • 2/3 cup confectioners sugar≈ 80 g
  • 2 tablespoons heavy cream≈ 30 g

flour 500 gbatter 1160 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 364 recipes. Shaded: the middle half. Tick: the median.

  • Liquid37% · 10th percentile
  • Butter34% · 92nd percentile
  • Sugar20% · 74th percentile
  • Egg30% · 97th percentile
  • Yeast1.2% · 21st percentile
  • Salt1.5% · 81st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
60 minutes
median 25 minutes

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