Cinnamon Rolls Lab364 recipes
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Buttermilk Cinnamon Rolls with Cream Cheese Glaze

Mel · melskitchencafe.com · 2010 · 12 rolls

Against 364 cinnamon roll recipes

More egg than 96% of recipes and less liquid than 90%.

See how all 364 cinnamon roll recipes compare →

Get the method at melskitchencafe.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 egg than 96% of recipes: 30% of the flour weight against the typical recipe's 11%, about 2.5 times as much.
  • Less liquid than 90% of recipes: 37% of the flour weight against the typical recipe's 53%.
  • Less sugar than 81% of recipes: 10% of the flour weight against the typical recipe's 14%.
  • More salt than 79% of recipes: 1.5% of the flour weight against the typical recipe's 1%.
Liquid: 37%, 10th percentileButter: 17%, 59th percentileSugar: 10%, 16th percentileEgg: 30%, 97th percentileYeast: 1.9%, 70th percentileSalt: 1.5%, 81st percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 3/4 cup warm buttermilk (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power) )≈ 183 g
  • 6 tablespoons butter (melted and cooled)≈ 85 g
  • 3 large eggs≈ 150 g
  • 1/4 cup sugar≈ 50 g
  • 1 tablespoon instant yeast≈ 9 g
  • 1 1/4 teaspoons salt≈ 8 g
  • 3 1/2 to 4 1/2 cups flour≈ 500 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup butter (softened to room temperature)≈ 114 g
  • 1 cup brown sugar≈ 220 g
  • 2 teaspoons cinnamon≈ 5 g
  • 1 1/2 cups powdered sugar≈ 180 g
  • 2 ounces cream cheese (softened)57 g
  • 3 tablespoons buttermilk or milk≈ 46 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g

flour 500 gbatter 985 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.

  • Liquid37% · 10th percentile
  • Butter17% · 59th percentile
  • Sugar10% · 16th percentile
  • Egg30% · 97th percentile
  • Yeast1.9% · 70th percentile
  • Salt1.5% · 81st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
120 minutes
median 25 minutes

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