Cinnamon Rolls Lab364 recipes
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Carl's Cinnamon Rolls

King Arthur Baking · kingarthurbaking.com · 20 rolls

Against 364 cinnamon roll recipes

More yeast than 98% of recipes and more sugar than 77%.

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.

  • More yeast than 98% of recipes: 3.3% of the flour weight against the typical recipe's 1.6%, about twice as much.
  • More sugar than 77% of recipes: 22% of the flour weight against the typical recipe's 14%.
Liquid: 50%, 39th percentileButter: 20%, 67th percentileSugar: 22%, 78th percentileEgg: 8.8%, 29th percentileYeast: 3.3%, 98th percentileSalt: 1.1%, 60th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1/4 cup (57g) water, lukewarm57 g
  • 2 tablespoons instant yeast≈ 19 g
  • 1 cup (227g) milk, lukewarm227 g
  • 4 3/4 cups (570g) King Arthur Unbleached All-Purpose Flour570 g
  • 1/2 cup plus 2 tablespoons (124g) granulated sugar124 g
  • 1 large egg, well beaten≈ 50 g
  • 1 teaspoon (6g) table salt6 g
  • 8 tablespoons (113g) unsalted butter, melted113 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons (28g) milk28 g
  • 3/4 cup (159g) light brown sugar159 g
  • 2 1/2 tablespoons (18g) ground cinnamon18 g
  • 1/4 teaspoon table salt≈ 1.5 g
  • 4 tablespoons (57g) unsalted butter, at room temperature57 g
  • 1 cup (113g) confectioners' sugar113 g
  • 1/4 teaspoon ground cinnamon≈ 0.7 g
  • 3/8 teaspoon table salt≈ 2.3 g
  • 2 tablespoons (28g) orange juice28 g
  • 1 1/2 to 2 1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto≈ 10 g
  • 1/8 teaspoon orange oil, optional≈ 0.6 g

flour 570 gbatter 1166 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.

  • Liquid50% · 39th percentile
  • Butter20% · 67th percentile
  • Sugar22% · 78th percentile
  • Egg8.8% · 29th percentile
  • Yeast3.3% · 98th percentile
  • Salt1.1% · 60th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 25 minutes

Keep exploring

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