Cinnamon Rolls Lab364 recipes
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Cranberry Cinnamon Rolls Recipe | Hersheyland

hersheyland.com · 2024 · 12

Against 364 cinnamon roll recipes

More liquid than 87% of recipes and more yeast than 78%.

See how all 364 cinnamon roll recipes compare →

Get the method at hersheyland.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 87% of recipes: 69% of the flour weight against the typical recipe's 53%.
  • More yeast than 78% of recipes: 2.1% of the flour weight against the typical recipe's 1.6%.
  • Butter in the middle half of recipes: 13% of the flour weight against the typical recipe's 16%.
Liquid: 69%, 88th percentileButter: 13%, 26th percentileSugar: 17%, 63rd percentileEgg: 11%, 49th percentileYeast: 2.1%, 80th percentileSalt: 0.7%, 35th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (23)

  • 1/4 cup butter (cold, cubed)≈ 57 g
  • 1 cup milk≈ 244 g
  • 1/4 cup water (warm)≈ 59 g
  • 1 Tbsp active dry yeast≈ 9 g
  • 6 Tbsps granulated sugar (divided)≈ 75 g
  • 1 egg≈ 50 g
  • 1/2 tsp salt≈ 3 g
  • 3-1/4 to 3 3/4 cups all-purpose flour≈ 438 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup HERSHEY'S Cream Cheese Flavored Chips≈ 85 g
  • CRANBERRY FILLING Recipe Followsn/a
  • 2 Tbsps orange juice≈ 30 g
  • 6 Tbsps granulated sugar≈ 75 g
  • 1 cup fresh or frozen whole cranberries≈ 237 g
  • 1/4 cup butter (1/2 stick), softened≈ 57 g
  • 6 Tbsps packed light brown sugar≈ 83 g
  • 1 Tbsp orange zest (from one orange)≈ 6 g
  • 1/2 tsp ground cinnamon≈ 1.3 g
  • DOUBLE CREAM CHEESE FROSTING Recipe Followsn/a
  • 2 Tbsps butter≈ 28 g
  • 1/3 cup HERSHEY'S Cream Cheese Flavored Chips≈ 57 g
  • 2 oz cream cheese, softened57 g
  • 3/4 cup powdered sugar≈ 90 g
  • 1 to 2 Tbsps heavy whipping cream (if needed)≈ 22 g

flour 438 gbatter 935 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.

  • Liquid69% · 88th percentile
  • Butter13% · 26th percentile
  • Sugar17% · 63rd percentile
  • Egg11% · 49th percentile
  • Yeast2.1% · 80th percentile
  • Salt0.7% · 35th percentile

Oven

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

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