Cinnamon Rolls Lab364 recipes
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Cinnamon Roll Wreath

Food Network Kitchen · foodnetwork.com · 2017 · 8 to 10 servings

Against 364 cinnamon roll recipes

More butter than 99% of recipes and less liquid than 95%.

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 butter than 99% of recipes: 58% of the flour weight against the typical recipe's 16%, about 3.5 times as much.
  • Less liquid than 95% of recipes: 31% of the flour weight against the typical recipe's 53%.
  • More sugar than 88% of recipes: 30% of the flour weight against the typical recipe's 14%, about twice as much.
  • Less egg than 84% of recipes: 4.6% of the flour weight against the typical recipe's 11%, about half as much.
Liquid: 31%, 5th percentileButter: 58%, 100th percentileSugar: 30%, 89th percentileEgg: 4.6%, 16th percentileYeast: 1.8%, 64th percentileSalt: 1.2%, 67th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1/2 cup whole milk≈ 122 g
  • One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)≈ 7 g
  • 1/4 cup granulated sugar≈ 50 g
  • 3/4 teaspoon fine salt≈ 4.5 g
  • 1/2 teaspoon freshly grated nutmeg≈ 1.3 g
  • 2 3/4 to 3 cups all-purpose flour, plus more for dusting (see Cook's Note)≈ 359 g
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled≈ 57 g
  • 1 1/2 teaspoons pure vanilla extract≈ 6 g
  • 1 large egg yolk≈ 18 g
  • 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces≈ 170 g
  • 1/3 cup granulated sugar≈ 67 g
  • 1/4 cup all-purpose flour≈ 31 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 tablespoon ground cinnamon≈ 8 g
  • 1 cup confectioners' sugar, plus more if needed≈ 120 g
  • 2 tablespoons milk≈ 31 g
  • 2 teaspoons lemon juice≈ 10 g
  • Candied cherries and fresh mint leaves, for servingn/a

flour 391 gbatter 893 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.

  • Liquid31% · 5th percentile
  • Butter58% · 100th percentile
  • Sugar30% · 89th percentile
  • Egg4.6% · 16th percentile
  • Yeast1.8% · 64th percentile
  • Salt1.2% · 67th percentile

Oven

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

Keep exploring

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