Cinnamon Rolls Lab364 recipes
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Caramel-Apple Cinnamon Buns

Charlotte Rutledge · kingarthurbaking.com · 12 buns

Against 364 cinnamon roll recipes

Less butter than 91% of recipes and more sugar than 89%.

See how all 364 cinnamon roll recipes compare →

Get the method at kingarthurbaking.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 91% of recipes: 9.7% of the flour weight against the typical recipe's 16%.
  • More sugar than 89% of recipes: 30% of the flour weight against the typical recipe's 14%, about twice as much.
  • More salt than 88% of recipes: 1.8% of the flour weight against the typical recipe's 1%.
  • Less yeast than 82% of recipes: 1.1% of the flour weight against the typical recipe's 1.6%.
Liquid: 51%, 41st percentileButter: 9.7%, 8th percentileSugar: 30%, 90th percentileEgg: 11%, 48th percentileYeast: 1.1%, 15th percentileSalt: 1.8%, 89th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 3 1/4 cups (367g) King Arthur Pastry Flour Blend or 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour367 g
  • 1/4 cup (43g) potato flour or 1/2 cup (43g) dried potato flakes (instant mashed potatoes)43 g
  • 3 tablespoons (35g) granulated sugar35 g
  • 1 1/2 teaspoons instant yeast≈ 4.7 g
  • 1 1/4 teaspoons (8g) table salt8 g
  • 3 tablespoons (43g) unsalted butter43 g
  • 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
  • 1 large egg≈ 50 g
  • 1 cup (227g) milk, lukewarm227 g
  • 1/2 cup (99g) granulated sugar, divided99 g
  • 3 tablespoons (33g) Instant Clearjel or 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour33 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 to 3 tablespoons (28g to 43g) water, as needed28 g
  • 1 teaspoon ground cinnamon≈ 2.6 g
  • 2 tablespoons (28g) unsalted butter28 g
  • 1 1/2 cups (341g) peeled, grated apple (from 2 large apples)341 g
  • 1 tablespoon boiled cider or apple juice concentrate≈ 8 g
  • 1 cup (113g) walnuts, chopped, optional113 g
  • 1/2 cup (142g) caramel sauce (see tip, below)142 g

flour 443 gbatter 914 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.

  • Liquid51% · 41st percentile
  • Butter9.7% · 8th percentile
  • Sugar30% · 90th percentile
  • Egg11% · 48th percentile
  • Yeast1.1% · 15th percentile
  • Salt1.8% · 89th percentile

Oven

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

Keep exploring

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