Cinnamon Rolls Lab364 recipes
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Sourdough Cinnamon Rolls

Amanda Rettke--iambaker.net · iambaker.net · 2020 · 9

Against 364 cinnamon roll recipes

No yeast, unlike 97% of recipes and no egg, unlike 85%.

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.

  • No yeast at all, where 97% of recipes use some (most of those 1.3 to 2% of the flour weight).
  • No egg at all, where 85% of recipes use some (most of those 10 to 18% of the flour weight).
  • Less salt than 81% of recipes: 0.2% of the flour weight against the typical recipe's 1%, under a third as much.
  • Butter in the middle half of recipes: 13% of the flour weight against the typical recipe's 16%.
Liquid: 56%, 59th percentileButter: 13%, 26th percentileSugar: 11%, 29th percentileEgg: 0%, 7th percentileYeast: 0%, 1st percentileSalt: 0.2%, 18th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • ½ cup (123g) whole milk, (room temperature)123 g
  • 1¾ cup (219g) all-purpose flour219 g
  • 1 tablespoon vanilla extract≈ 13 g
  • 2 tablespoons butter, (room temperature)≈ 28 g
  • 2 tablespoons granulated sugar≈ 25 g
  • 1 cup sourdough starter, (discard or fed)≈ 240 g
  • 1 pinch salt≈ 0.4 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 tablespoons butter, (melted and cooled)≈ 43 g
  • ⅓ cup (67g) brown sugar67 g
  • 2 teaspoon cinnamon≈ 5 g
  • 3 ounces cream cheese, (softened)85 g
  • ¼ cup (57g or 1/2 stick) butter, (softened)57 g
  • 1½ cup (188g) confectioners' sugar, (sifted)188 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 219 gbatter 648 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.

  • Liquid56% · 59th percentile
  • Butter13% · 26th percentile
  • Sugar11% · 29th percentile
  • Egg0% · 7th percentile
  • Yeast0% · 1st percentile
  • Salt0.2% · 18th percentile

Oven

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

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.

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