Cinnamon Rolls Lab364 recipes
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Small Batch Cinnamon Rolls

Joy the Baker · joythebaker.com · 2020 · 6 rolls

Against 364 cinnamon roll recipes

Less butter than 82% of recipes and less egg than 77%.

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 butter than 82% of recipes: 11% of the flour weight against the typical recipe's 16%.
  • Less egg than 77% of recipes: 7.2% of the flour weight against the typical recipe's 11%.
  • Less sugar than 75% of recipes: 11% of the flour weight against the typical recipe's 14%.
  • Less salt than 76% of recipes: 0.4% of the flour weight against the typical recipe's 1%, about half as much.
Liquid: 49%, 36th percentileButter: 11%, 16th percentileSugar: 11%, 24th percentileEgg: 7.2%, 22nd percentileYeast: 1.9%, 70th percentileSalt: 0.4%, 22nd percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1/2 cup whole milk, warmed≈ 122 g
  • 2 tablespoons unsalted butter, at room temperature≈ 28 g
  • 2 tablespoons lightly packed brown sugar≈ 28 g
  • 1 1/2 teaspoons active dry yeast≈ 4.7 g
  • 1 1/2 to 2 cups (187-250 grams) all-purpose flour, plus more for dusting250 g
  • 1/4 teaspoon kosher salt≈ 1 g
  • 1 large egg yolk≈ 18 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 tablespoons unsalted butter, melted and divided≈ 85 g
  • 1/2 cup (100 grams) lightly packed brown sugar100 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 1 teaspoon unsweetened cocoa powder (optional)≈ 1.8 g
  • pinch of salt≈ 0.4 g
  • 2 ounces softened cream cheese57 g
  • 1 tablespoon softened butter≈ 14 g
  • 3/4 cup powdered sugar≈ 90 g
  • 2-3 tablespoons whole milk, or enough to make a spreadable glaze≈ 38 g

flour 250 gbatter 452 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
  • Butter11% · 16th percentile
  • Sugar11% · 24th percentile
  • Egg7.2% · 22nd percentile
  • Yeast1.9% · 70th percentile
  • Salt0.4% · 22nd percentile

Oven

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

Keep exploring

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