Cinnamon Rolls Lab364 recipes
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Yukon Gold Cinnamon Rolls

Mel · melskitchencafe.com · 2017 · 20 Cinnamon Rolls

Against 364 cinnamon roll recipes

More liquid than 93% of recipes and less sugar than 95%.

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 liquid than 93% of recipes: 76% of the flour weight against the typical recipe's 53%.
  • Less sugar than 95% of recipes: 6.4% of the flour weight against the typical recipe's 14%, about half as much.
  • More egg than 81% of recipes: 19% of the flour weight against the typical recipe's 11%.
  • More salt than 79% of recipes: 1.5% of the flour weight against the typical recipe's 1%.
Liquid: 76%, 94th percentileButter: 15%, 40th percentileSugar: 6.4%, 5th percentileEgg: 19%, 82nd percentileYeast: 1.8%, 64th percentileSalt: 1.5%, 81st percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1 pound Yukon Gold potatoes (about 3-4 medium potatoes, peeled and cut into 1-inch cubes)454 g
  • 2 cups water≈ 474 g
  • 1 tablespoon coarse (kosher salt)≈ 12 g
  • 1/2 cup salted butter≈ 114 g
  • 3 large eggs≈ 150 g
  • 5 1/2 to 7 cups all-purpose flour (divided, meaning you'll use 1 cup first and the rest later (see note for UPDATE))≈ 781 g
  • 1/2 cup warm water≈ 119 g
  • 1/4 cup sugar≈ 50 g
  • 1 1/2 tablespoons instant or active dry yeast≈ 14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup light brown sugar≈ 220 g
  • 2 tablespoons ground cinnamon≈ 16 g
  • 3 tablespoons all-purpose flour≈ 23 g
  • 1/2 cup salted butter (very soft)≈ 114 g
  • 2 ounces cream cheese (softened)57 g
  • 1/2 cup salted butter (softened)≈ 114 g
  • Pinch salt≈ 0.4 g
  • 2 tablespoons milk or heavy cream≈ 30 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g
  • 1 3/4 cups powdered sugar≈ 210 g

flour 781 gbatter 2167 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.

  • Liquid76% · 94th percentile
  • Butter15% · 40th percentile
  • Sugar6.4% · 5th percentile
  • Egg19% · 82nd percentile
  • Yeast1.8% · 64th percentile
  • Salt1.5% · 81st percentile

Oven

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

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