Cinnamon Rolls Lab364 recipes
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Cinnamon Buns

Food Network Kitchen · foodnetwork.com · 2014 · 12 buns

Against 364 cinnamon roll recipes

More liquid than 89% of recipes and less egg than 82%.

See how all 364 cinnamon roll recipes compare →

Get the method at foodnetwork.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 liquid than 89% of recipes: 70% of the flour weight against the typical recipe's 53%.
  • Less egg than 82% of recipes: 5.2% of the flour weight against the typical recipe's 11%, about half as much.
Liquid: 70%, 89th percentileButter: 17%, 56th percentileSugar: 15%, 54th percentileEgg: 5.2%, 17th percentileYeast: 2%, 76th percentileSalt: 1.3%, 74th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1/2 cup water≈ 119 g
  • 1/2 cup whole milk≈ 122 g
  • 2 1/4 teaspoons active dry yeast (1/4 ounce package)≈ 7 g
  • 1/4 cup unsalted butter, melted, plus more for the bowl≈ 57 g
  • 1 large egg yolk≈ 18 g
  • 1 1/2 teaspoon pure vanilla extract≈ 6 g
  • 2 3/4 cup all-purpose flour (13 ounces)≈ 344 g
  • 1/4 cup sugar (1 3/4 ounces)≈ 50 g
  • 3/4 teaspoon fine salt (1/8 ounce)≈ 4.5 g
  • 1/2 teaspoon grated nutmeg≈ 1.3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/3 cup granulated sugar≈ 67 g
  • 2 tablespoons ground cinnamon≈ 16 g
  • 3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan≈ 170 g
  • 2/3 cups confectioners' sugar≈ 80 g
  • 1/3 cup sweetened condensed milk≈ 102 g
  • 1/4 cup melted unsalted butter≈ 57 g
  • 3 teaspoons freshly squeezed lemon juice≈ 15 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1/8 teaspoon ground cinnamon≈ 0.3 g

flour 344 gbatter 728 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.

  • Liquid70% · 89th percentile
  • Butter17% · 56th percentile
  • Sugar15% · 54th percentile
  • Egg5.2% · 17th percentile
  • Yeast2% · 76th percentile
  • Salt1.3% · 74th percentile

Oven

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