Cinnamon Rolls Lab364 recipes
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King Arthur Flour's Cream Cheese Cinnamon Rolls

King Arthur Flour · joythebaker.com · 2016 · 8

Against 364 cinnamon roll recipes

Less sugar than 92% of recipes and more butter than 88%.

See how all 364 cinnamon roll recipes compare →

Get the method at joythebaker.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 92% of recipes: 7.4% of the flour weight against the typical recipe's 14%, about half as much.
  • More butter than 88% of recipes: 30% of the flour weight against the typical recipe's 16%, about twice as much.
  • More egg than 78% of recipes: 18% of the flour weight against the typical recipe's 11%.
Liquid: 49%, 36th percentileButter: 30%, 89th percentileSugar: 7.4%, 7th percentileEgg: 18%, 79th percentileYeast: 1.9%, 70th percentileSalt: 1.2%, 67th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 3/4 cup lukewarm milk≈ 183 g
  • 1 large egg≈ 50 g
  • 1 large egg yolk≈ 18 g
  • ½ cup (8 tablespoons) unsalted butter, softened≈ 114 g
  • 3 cups King Arthur Unbleached All-Purpose Flour, plus more for dusting≈ 375 g
  • 2 ¼ teaspoons Red Star Platinum, Active Dry or Quick Rise yeast≈ 7 g
  • 2 tablespoons light brown sugar≈ 28 g
  • ¾ teaspoon salt≈ 4.5 g
  • ½ teaspoon vanilla extract≈ 2.1 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ¼ cup finely chopped walnuts≈ 30 g
  • ¼ cup finely chopped pecans≈ 28 g
  • 1/3 cup unsalted butter, softened≈ 76 g
  • 1 cup brown sugar, packed≈ 220 g
  • 3 tablespoons ground cinnamon≈ 23 g
  • 8 ounces cream cheese, softened and divided (3 tablespoons set aside for the icing)227 g
  • remaining 3 tablespoons of softened cream cheesen/a
  • 1 cup confectioners’ sugar or glazing sugar≈ 120 g
  • 1 ½ tablespoons milk≈ 23 g

flour 375 gbatter 781 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.

  • Liquid49% · 36th percentile
  • Butter30% · 89th percentile
  • Sugar7.4% · 7th percentile
  • Egg18% · 79th percentile
  • Yeast1.9% · 70th percentile
  • Salt1.2% · 67th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
60 minutes
median 25 minutes

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