Cinnamon Rolls Lab364 recipes
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Classic Cinnamon Rolls

Food Network Kitchen · foodnetwork.com · 2018 · 12 Cinnamon Rolls

Against 364 cinnamon roll recipes

Less sugar than 91% of recipes and more salt than 86%.

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.

  • Less sugar than 91% of recipes: 7.6% of the flour weight against the typical recipe's 14%.
  • More salt than 86% of recipes: 1.7% of the flour weight against the typical recipe's 1%.
  • More yeast than 78% of recipes: 2.1% of the flour weight against the typical recipe's 1.6%.
Liquid: 58%, 64th percentileButter: 17%, 56th percentileSugar: 7.6%, 8th percentileEgg: 11%, 43rd percentileYeast: 2.1%, 80th percentileSalt: 1.7%, 88th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 3/4 cup water≈ 178 g
  • 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)7 g
  • 2 tablespoons plus 1/4 teaspoon granulated sugar≈ 26 g
  • 2 3/4 cups all-purpose flour, plus more for dusting≈ 344 g
  • 1/3 cup nonfat milk powder, sifted if needed≈ 23 g
  • 1 teaspoon salt≈ 6 g
  • 4 tablespoons unsalted butter, melted, plus more for the bowl≈ 57 g
  • 2 large egg yolks≈ 36 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/4 cup granulated sugar, plus more for the baking dish≈ 50 g
  • 1/4 cup packed light brown sugar≈ 55 g
  • 2 tablespoons ground cinnamon≈ 16 g
  • 1 stick unsalted butter, softened, plus more for the baking dish≈ 113 g
  • 2 ounces cream cheese, at room temperature57 g
  • 4 tablespoons unsalted butter, at room temperature≈ 57 g
  • 1 1/2 cups confectioners' sugar≈ 180 g
  • 1/2 teaspoon pure vanilla extract≈ 2.1 g

flour 344 gbatter 676 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.

  • Liquid58% · 64th percentile
  • Butter17% · 56th percentile
  • Sugar7.6% · 8th percentile
  • Egg11% · 43rd percentile
  • Yeast2.1% · 80th percentile
  • Salt1.7% · 88th percentile

Oven

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

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