Cinnamon Rolls Lab364 recipes
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Cinnamon Rolls

Original in French

LesTroisMadeleines · cuisine.journaldesfemmes.fr · 2025 · 10 personnes

Against 364 cinnamon roll recipes

More butter than 92% of recipes and more egg than 95%.

How French cinnamon roll recipes differ from English ones →

Get the method at cuisine.journaldesfemmes.fr →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 92% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
  • More egg than 95% of recipes: 29% of the flour weight against the typical recipe's 11%, about 2.5 times as much.
  • More sugar than 81% of recipes: 24% of the flour weight against the typical recipe's 14%.
  • Less liquid than 75% of recipes: 44% of the flour weight against the typical recipe's 53%.
Liquid: 44%, 25th percentileButter: 34%, 93rd percentileSugar: 24%, 82nd percentileEgg: 29%, 96th percentileYeast: 1.4%, 38th percentileSalt: 0.9%, 46th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 2 oeufs (1 pour la dorure≈ 100 g
  • 350 g farine350 g
  • 15 g levure boulangère fraîche15 g
  • 50 g sucre50 g
  • 15 cl lait à peine tiède≈ 155 g
  • 60 g beurre60 g
  • 1/2 c à c sel≈ 3 g
  • 50 g beurre fondu50 g
  • 10 g beurre fondu (pour la pâte)10 g
  • 35 g sucre brun35 g
  • 2 c à s cannelle≈ 16 g
  • 1/2 c à c gingembre≈ 1.3 g
  • 1/4 c à c cardamome moulue≈ 0.7 g
  • 1/2 c à c graines d'anis≈ 2.5 g
  • 1/2 c à c clou de girofle moulue≈ 2.5 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 80 g cream cheese philadelphia80 g
  • 40 g beurre40 g
  • 80 g sucre en poudre80 g
  • 3 ml vanille liquide≈ 2.6 g

flour 350 gbatter 850 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.

  • Liquid44% · 25th percentile
  • Butter34% · 93rd percentile
  • Sugar24% · 82nd percentile
  • Egg29% · 96th percentile
  • Yeast1.4% · 38th percentile
  • Salt0.9% · 46th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
12 to 15 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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