Cinnamon Rolls Lab364 recipes
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Caramel Apple Cinnamon Rolls

momontimeout.com · 2013 · 12

Against 364 cinnamon roll recipes

Less liquid than 97% of recipes and more egg than 98%.

See how all 364 cinnamon roll recipes compare →

Get the method at momontimeout.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 liquid than 97% of recipes: 28% of the flour weight against the typical recipe's 53%, about half as much.
  • More egg than 98% of recipes: 34% of the flour weight against the typical recipe's 11%, about 3 times as much.
  • More yeast than 97% of recipes: 3.2% of the flour weight against the typical recipe's 1.6%, about twice as much.
  • More salt than 95% of recipes: 2.1% of the flour weight against the typical recipe's 1%, about twice as much.
Liquid: 28%, 2nd percentileButter: 26%, 81st percentileSugar: 25%, 83rd percentileEgg: 34%, 99th percentileYeast: 3.2%, 98th percentileSalt: 2.1%, 97th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (21)

  • 4 1/2 tsp active dry yeast (2 packages )≈ 14 g
  • 1/2 cup warm milk≈ 122 g
  • 3 eggs≈ 150 g
  • 2 tsp sugar (divided)≈ 8 g
  • 1/2 cup sugar≈ 100 g
  • 1 1/2 tsp salt≈ 9 g
  • 3-4 cups AP flour≈ 438 g
  • 1/2 cup unsalted butter (melted)≈ 114 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup butter (melted)≈ 114 g
  • 3/4 cup brown sugar≈ 165 g
  • 1 tbsp ground cinnamon≈ 8 g
  • 1 1/2 cup finely chopped apple (Granny Smith preferred)≈ 188 g
  • 1 tbsp fresh lemon juice≈ 15 g
  • 1 cup caramel bits≈ 237 g
  • 1 tbsp milk≈ 15 g
  • 1/2 cup butter≈ 114 g
  • 1 cup brown sugar≈ 220 g
  • 1/2 tsp salt≈ 3 g
  • 1/3 cup heavy whipping cream≈ 79 g
  • 2 tsp vanilla≈ 8 g
  • 1 1/3 cups powdered sugar≈ 160 g

flour 438 gbatter 954 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.

  • Liquid28% · 2nd percentile
  • Butter26% · 81st percentile
  • Sugar25% · 83rd percentile
  • Egg34% · 99th percentile
  • Yeast3.2% · 98th percentile
  • Salt2.1% · 97th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
20 to 25 minutes
median 25 minutes

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