Cinnamon Rolls Lab364 recipes
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Pumpkin Cinnamon Rolls

Julianne Dell · beyondfrosting.com · 2025 · 12 cinnamon rolls

Against 364 cinnamon roll recipes

Less liquid than 86% of recipes and more butter than 80%.

See how all 364 cinnamon roll recipes compare →

Get the method at beyondfrosting.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.

  • Less liquid than 86% of recipes: 39% of the flour weight against the typical recipe's 53%.
  • More butter than 80% of recipes: 24% of the flour weight against the typical recipe's 16%.
  • Less sugar than 80% of recipes: 10% of the flour weight against the typical recipe's 14%.
Liquid: 39%, 14th percentileButter: 24%, 80th percentileSugar: 10%, 19th percentileEgg: 11%, 44th percentileYeast: 1.5%, 44th percentileSalt: 0.6%, 30th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • ¾ cup (175ml) whole milk≈ 183 g
  • ¼ cup (48 grams) granulated sugar48 g
  • ½ cup (113 grams) unsalted butter, melted and cooled113 g
  • ½ cup (122 grams) pumpkin puree122 g
  • 1 large egg, lightly beaten≈ 50 g
  • 3 ⅔ cups + 3 tablespoons (466 grams) all-purpose flour, plus more for dusting a surface466 g
  • 1 teaspoon pumpkin pie spice (optional, but adds a little more flavor to the dough)≈ 2.6 g
  • ½ teaspoon baking powder≈ 2.3 g
  • ½ teaspoon baking soda≈ 3 g
  • ½ teaspoon salt≈ 3 g
  • 1 packet (2 ¼ teaspoons) instant yeast≈ 7 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup (113 grams) unsalted butter, softened113 g
  • ½ cup (111 grams) light brown sugar, packed111 g
  • 2 tablespoons (11 grams) pumpkin pie spice11 g
  • ½ cup (113 grams) full-fat cream cheese, softened113 g
  • 2 tablespoons (28g) unsalted butter, melted28 g
  • 1 tablespoon (15ml) milk (any type)≈ 15 g
  • 1 teaspoon (5ml) pure vanilla extract≈ 4.2 g
  • 1 cup (130 grams) powdered sugar130 g

flour 466 gbatter 1000 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.

  • Liquid39% · 14th percentile
  • Butter24% · 80th percentile
  • Sugar10% · 19th percentile
  • Egg11% · 44th percentile
  • Yeast1.5% · 44th percentile
  • Salt0.6% · 30th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
60 to 80 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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