Cinnamon Rolls Lab364 recipes
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Old-Fashioned Cinnamon Rolls

Betty Crocker Kitchens · bettycrocker.com · 2007 · 15

Against 364 cinnamon roll recipes

More yeast than 96% of recipes and less butter than 78%.

See how all 364 cinnamon roll recipes compare →

Get the method at bettycrocker.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 yeast than 96% of recipes: 3% of the flour weight against the typical recipe's 1.6%.
  • Less butter than 78% of recipes: 12% of the flour weight against the typical recipe's 16%.
Liquid: 52%, 48th percentileButter: 12%, 21st percentileSugar: 14%, 52nd percentileEgg: 11%, 44th percentileYeast: 3%, 97th percentileSalt: 1.3%, 74th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour≈ 469 g
  • 1/3 cup granulated sugar≈ 67 g
  • 1 teaspoon salt≈ 6 g
  • 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)≈ 14 g
  • 1 cup milk≈ 244 g
  • 1/4 cup butter or margarine (1/2 stick), room temperature≈ 57 g
  • 1 large egg≈ 50 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup granulated sugar≈ 100 g
  • 2 teaspoons ground cinnamon≈ 5 g
  • 1/2 cup raisins, if desired≈ 75 g
  • 1/4 cup finely chopped nuts, if desired≈ 30 g
  • 1 cup powdered sugar≈ 120 g
  • 1 tablespoon butter or margarine, room temperature≈ 14 g
  • 1/2 teaspoon vanilla≈ 2.1 g
  • 1 to 2 tablespoons milk≈ 23 g

flour 469 gbatter 906 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.

  • Liquid52% · 48th percentile
  • Butter12% · 21st percentile
  • Sugar14% · 52nd percentile
  • Egg11% · 44th percentile
  • Yeast3% · 97th percentile
  • Salt1.3% · 74th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 25 minutes

Keep exploring

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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.

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