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Sourdough Cinnamon Rolls

Charlotte Rutledge · kingarthurbaking.com · 12

Against 364 cinnamon roll recipes

More salt than 98% of recipes and less yeast than 90%.

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 salt than 98% of recipes: 2.3% of the flour weight against the typical recipe's 1%, about 2.5 times as much.
  • Less yeast than 90% of recipes: 0.8% of the flour weight against the typical recipe's 1.6%, about half as much.
  • Less liquid than 75% of recipes: 44% of the flour weight against the typical recipe's 53%.
Liquid: 44%, 24th percentileButter: 15%, 41st percentileSugar: 13%, 42nd percentileEgg: 13%, 59th percentileYeast: 0.8%, 8th percentileSalt: 2.3%, 98th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1 cup (227g) ripe (fed) sourdough starter227 g
  • 3/4 cup (170g) milk, lukewarm170 g
  • 1 large egg≈ 50 g
  • 4 tablespoons (57g) butter, softened57 g
  • 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour330 g
  • 1/2 cup (57g) King Arthur Golden Wheat Flour57 g
  • 1/4 cup (50g) granulated sugar50 g
  • 1 1/2 teaspoons (9g) table salt9 g
  • 1 teaspoon instant yeast, optional*≈ 3.1 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3/4 cup (159g) light brown sugar or dark brown sugar, packed159 g
  • 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour30 g
  • 1 tablespoon (8g) ground cinnamon8 g
  • 1/8 teaspoon table salt≈ 0.8 g
  • 1 tablespoon (14g) butter, melted14 g
  • 1 1/2 cups (170g) confectioners' sugar170 g
  • pinch (1/16 teaspoon) salt, optional≈ 0.4 g
  • 1 1/2 tablespoons (21g) butter21 g
  • 1/2 teaspoon King Arthur Pure Vanilla Extract≈ 2.1 g
  • 1 to 2 tablespoons (14g to 28g) milk or heavy cream14 g

flour 387 gbatter 953 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.

  • Liquid44% · 24th percentile
  • Butter15% · 41st percentile
  • Sugar13% · 42nd percentile
  • Egg13% · 59th percentile
  • Yeast0.8% · 8th percentile
  • Salt2.3% · 98th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
18 to 22 minutes
median 25 minutes

Keep exploring

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