Cinnamon Rolls Lab364 recipes
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Sourdough Cinnamon Rolls

natashaskitchen.com · 2024 · 12 cinnamon rolls

Against 364 cinnamon roll recipes

Less liquid than 98% of recipes and less sugar than 98%.

See how all 364 cinnamon roll recipes compare →

Get the method at natashaskitchen.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 98% of recipes: 26% of the flour weight against the typical recipe's 53%, about half as much.
  • Less sugar than 98% of recipes: 5% of the flour weight against the typical recipe's 14%, about half as much.
  • No yeast at all, where 97% of recipes use some (most of those 1.3 to 2% of the flour weight).
  • More butter than 91% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
Liquid: 26%, 1st percentileButter: 34%, 92nd percentileSugar: 5%, 1st percentileEgg: 20%, 86th percentileYeast: 0%, 1st percentileSalt: 1.2%, 67th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 125 grams active sourdough starter ((2/3 cup))125 g
  • 130 grams milk (room temperature (½ cup + 1 Tbsp))130 g
  • 170 grams unsalted butter ((1 ½ sticks), melted and cooled)170 g
  • 1 tsp vanilla extract≈ 4.2 g
  • 2 large eggs (room temperature)≈ 100 g
  • 500 grams all-purpose flour (or bread flour (4 cups))500 g
  • 2 Tbsp granulated sugar≈ 25 g
  • 1 tsp fine sea salt≈ 6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 85 grams unsalted butter ((6 Tbsp) softened, plus more to grease the pan)85 g
  • 142 grams packed light brown sugar ((2/3 cup))142 g
  • 1 ½ Tbsp ground cinnamon≈ 12 g
  • 56 grams unsalted butter ((4 Tbsp) softened)56 g
  • 4 oz cream cheese (softened)113 g
  • 1 ½ tsp vanilla extract≈ 6 g
  • 120 grams powdered sugar ((1 cup confectioners sugar))120 g
  • Pinch of fine sea salt≈ 0.4 g

flour 500 gbatter 1060 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.

  • Liquid26% · 1st percentile
  • Butter34% · 92nd percentile
  • Sugar5% · 1st percentile
  • Egg20% · 86th percentile
  • Yeast0% · 1st percentile
  • Salt1.2% · 67th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
18 to 20 minutes
median 25 minutes

Keep exploring

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