Cinnamon Rolls Lab364 recipes
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Cinnamon rolls au Companion

Original in French

Cuisine AZ · cuisineaz.com · 2022 · 6

Against 364 cinnamon roll recipes

Close to the middle of 364 cinnamon roll recipes on every ingredient.

How French cinnamon roll recipes differ from English ones →

Get the method at cuisineaz.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.

  • Yeast in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.6%.
  • Butter in the middle half of recipes: 20% of the flour weight against the typical recipe's 16%.
Liquid: 52%, 44th percentileButter: 20%, 69th percentileSugar: 12%, 35th percentileEgg: 10%, 39th percentileYeast: 2%, 76th percentileSalt: 1.2%, 67th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 500 g Farine500 g
  • 100 g Beurre100 g
  • 60 g Sucre60 g
  • 25 cl Lait≈ 258 g
  • 10 g Levure sèche10 g
  • 1 Œuf(s)≈ 50 g
  • 1 c. à café Sel≈ 6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 80 g Cassonade80 g
  • 50 g Beurre fondu50 g
  • 2 c. à café Cannelle≈ 5 g
  • 12 c. à soupe Sucre glace≈ 90 g
  • 0.5 c. à soupe Lait≈ 8 g
  • 0.5 c. à soupe Jus de citron≈ 7 g

flour 500 gbatter 984 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% · 44th percentile
  • Butter20% · 69th percentile
  • Sugar12% · 35th percentile
  • Egg10% · 39th percentile
  • Yeast2% · 76th percentile
  • Salt1.2% · 67th percentile

Oven

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

Keep exploring

Recipes most like this one

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

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