Cinnamon Rolls Lab364 recipes
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Overnight Cinnamon Rolls

fifteenspatulas.com · 2023 · 12

Against 364 cinnamon roll recipes

Less liquid than 92% of recipes and more egg than 95%.

See how all 364 cinnamon roll recipes compare →

Get the method at fifteenspatulas.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 92% of recipes: 34% of the flour weight against the typical recipe's 53%.
  • More egg than 95% of recipes: 28% of the flour weight against the typical recipe's 11%, about 2.5 times as much.
  • More butter than 90% of recipes: 32% of the flour weight against the typical recipe's 16%, about twice as much.
  • Less yeast than 89% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
Liquid: 34%, 7th percentileButter: 32%, 91st percentileSugar: 14%, 51st percentileEgg: 28%, 96th percentileYeast: 0.9%, 10th percentileSalt: 0.3%, 20th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1/2 cup whole milk (warmed to 110°F)≈ 122 g
  • 1 teaspoon instant yeast≈ 3.1 g
  • 5 ounces bread flour, by weight ((1 cup, measured))142 g
  • 1/2 cup unsalted butter (room temperature)≈ 114 g
  • 1/4 cup granulated sugar≈ 50 g
  • 1/4 teaspoon kosher salt≈ 1 g
  • 2 large eggs (room temperature)≈ 100 g
  • poolish from aboven/a
  • 7.5 ounces bread flour, by weight ((1.5 cups, measured))213 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/4 cup lightly packed brown sugar≈ 55 g
  • 1 tablespoon ground cinnamon≈ 8 g
  • 1/8 teaspoon kosher salt≈ 0.5 g
  • 1 tablespoon unsalted butter (melted)≈ 14 g
  • 1/4 cup unsalted butter (softened)≈ 57 g
  • 1 cup confectioner's sugar≈ 200 g
  • 1 tablespoon orange juice ((preferably freshly squeezed))≈ 15 g
  • 1/4 teaspoon orange extract≈ 1.1 g

flour 354 gbatter 744 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.

  • Liquid34% · 7th percentile
  • Butter32% · 91st percentile
  • Sugar14% · 51st percentile
  • Egg28% · 96th percentile
  • Yeast0.9% · 10th percentile
  • Salt0.3% · 20th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
30 minutes
median 25 minutes

Keep exploring

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