How to Make the Best Cinnamon Rolls | Yudane Method - ChainBaker

ChainBaker · chainbaker.com · 2025

Against 364 cinnamon roll recipes

Less yeast than 96% of recipes and more salt than 91%.

How it compares

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

Less yeast than 96% of recipes: 0.4% of the flour weight against the typical recipe's 1.6%, under a third as much.
More salt than 91% of recipes: 2% of the flour weight against the typical recipe's 1%, about twice as much.
Less sugar than 81% of recipes: 10% of the flour weight against the typical recipe's 14%.
Less egg than 81% of recipes: 6% of the flour weight against the typical recipe's 11%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

100g (3.5oz) white bread flour100 g
6g (0.21oz) salt6 g
30g (1oz) sugar30 g
155g (5.5oz) boiling water155 g
60g (2.1oz) melted butter60 g
200g (7oz) white bread flour200 g
4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast4 g
1 egg yolk≈ 18 g

Listed, but not counted in the percentages below.

70g (2.45oz) sugar70 g
6g (0.2oz) cinnamon6 g
40g (1.4oz) softened butter to brush40 g
160g (5.65oz) icing sugar160 g
50g (1.75oz) full fat cream cheese50 g
20g (0.7oz) softened butter20 g
6g (0.2oz) vanilla paste6 g

flour 300 gbatter 573 g

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

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

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