Cinnamon Rolls Lab364 recipes
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Brown Butter Cinnamon Rolls

Jenna Barnard · butternutbakeryblog.com · 2020 · 12 rolls

Against 364 cinnamon roll recipes

More butter than 95% of recipes and more yeast than 78%.

See how all 364 cinnamon roll recipes compare →

Get the method at butternutbakeryblog.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 butter than 95% of recipes: 39% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More yeast than 78% of recipes: 2.1% of the flour weight against the typical recipe's 1.6%.
  • Less egg than 76% of recipes: 7.6% of the flour weight against the typical recipe's 11%.
Liquid: 55%, 56th percentileButter: 39%, 96th percentileSugar: 15%, 57th percentileEgg: 7.6%, 23rd percentileYeast: 2.1%, 80th percentileSalt: 0.9%, 46th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1 cup + 2 tbsp unsalted butter≈ 255 g
  • 5 – 5 1/2 cups all purpose flour≈ 656 g
  • 1/2 cup (100g) granulated sugar100 g
  • 1 tsp salt≈ 6 g
  • 2 packets instant (also known as quick-rise) yeast (4 1/2 tsp)≈ 14 g
  • 1 large egg≈ 50 g
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)≈ 4.2 g
  • 1 cup (250ml) milk≈ 244 g
  • 1/2 cup (120ml) water≈ 119 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/3 cup browned butter≈ 76 g
  • 1 cup (200g) light brown sugar, packed200 g
  • 3 tbsp cinnamon≈ 23 g
  • 1/3 cup browned butter, solidified and softened≈ 76 g
  • 2 oz cream cheese, room temp57 g
  • 1 cup (120g) powdered sugar120 g
  • 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)≈ 2.1 g
  • 1 tbsp milk≈ 15 g
  • Pinch of salt≈ 0.4 g

flour 656 gbatter 1448 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.

  • Liquid55% · 56th percentile
  • Butter39% · 96th percentile
  • Sugar15% · 57th percentile
  • Egg7.6% · 23rd percentile
  • Yeast2.1% · 80th percentile
  • Salt0.9% · 46th percentile

Oven

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