Cinnamon Rolls Lab364 recipes
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Peach Cobbler Cinnamon Rolls

Amanda Rettke--iambaker.net · iambaker.net · 2025 · 9 rolls

Against 364 cinnamon roll recipes

More sugar than 94% of recipes and more egg than 93%.

See how all 364 cinnamon roll recipes compare →

Get the method at iambaker.net →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 sugar than 94% of recipes: 34% of the flour weight against the typical recipe's 14%, about 2.5 times as much.
  • More egg than 93% of recipes: 27% of the flour weight against the typical recipe's 11%, about 2.5 times as much.
  • More butter than 87% of recipes: 30% of the flour weight against the typical recipe's 16%.
Liquid: 47%, 29th percentileButter: 30%, 88th percentileSugar: 34%, 95th percentileEgg: 27%, 94th percentileYeast: 1.9%, 70th percentileSalt: 1.1%, 60th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (26)

  • 4 large ripe peaches, (diced (about 4 cups))n/a
  • ⅓ cup (67 g) light brown sugar, (packed)67 g
  • 1 teaspoon lemon juice≈ 4.9 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • ¼ teaspoon ground nutmeg≈ 0.7 g
  • 1 tablespoon cornstarch≈ 8 g
  • 1 tablespoon water≈ 15 g
  • ⅔ cup whole milk, (warmed in the microwave for about 30 seconds)≈ 163 g
  • 5 tablespoons granulated sugar, (divided)≈ 63 g
  • 1 envelope (2 ¼ teaspoons) active dry yeast≈ 7 g
  • 2 large eggs, (room temperature, beaten)≈ 100 g
  • ½ cup (1 stick / 113 g) unsalted butter, (softened)113 g
  • 2 cups (250 g) all-purpose flour250 g
  • 1 cup (127 g) bread flour127 g
  • 1 teaspoon kosher salt≈ 4 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 teaspoons ground cinnamon≈ 5 g
  • ½ teaspoon ground nutmeg≈ 1.3 g
  • ¼ teaspoon kosher salt≈ 1 g
  • ¾ cup (94 g) all-purpose flour94 g
  • ¼ cup (50 g) light brown sugar, (packed)50 g
  • 5 tablespoons unsalted butter, (melted)≈ 71 g
  • 3 ounces cream cheese, (softened)85 g
  • ¼ cup (½ stick / 57 g) unsalted butter, (softened)57 g
  • 1 ½ cups (187.5 g) confectioners' sugar188 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 pinch kosher salt≈ 0.4 g

flour 377 gbatter 924 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.

  • Liquid47% · 29th percentile
  • Butter30% · 88th percentile
  • Sugar34% · 95th percentile
  • Egg27% · 94th percentile
  • Yeast1.9% · 70th percentile
  • Salt1.1% · 60th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
35 to 40 minutes
median 25 minutes

Keep exploring

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