Swedish Cinnamon Buns

Nigella · nigella.com · Makes: 8 buns

Against 364 cinnamon roll recipes

Less yeast than 90% of recipes and less liquid than 84%.

How it compares

Against the typical pan: the median of 364 cinnamon roll recipes, per 100 g of flour.

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 84% of recipes: 41% of the flour weight against the typical recipe's 53%.
More egg than 82% of recipes: 20% of the flour weight against the typical recipe's 11%.
Less sugar than 81% of recipes: 10% of the flour weight against the typical recipe's 14%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

100 millilitres full fat milk (or more if making these by hand, as explained in Step 6)≈ 103 g
50 grams very soft unsalted butter (plus more for greasing)50 g
1 large egg (at room temperature)≈ 50 g
250 grams plain flour (plus 1 tablespoon more for rolling)250 g
6 grams / 2 teaspoons instant yeast (see Additional Info below for using fresh yeast)6 g
25 grams / 2 x 15ml tablespoons caster sugar25 g
½ teaspoon ready-ground cardamom or ¼ teaspoon if freshly ground yourself≈ 1.3 g
¼ teaspoon fine sea salt≈ 1.5 g

Listed, but not counted in the percentages below.

50 grams very soft unsalted butter50 g
50 grams soft light brown sugar50 g
7 grams / 1 x 15ml tablespoon ground cinnamon7 g
⅛ teaspoon fine sea salt≈ 0.8 g
1 egg yolk (reserved from the egg used in the dough)≈ 18 g
50 grams caster sugar50 g
pearl sugar (certainly not optional in Sweden, but if you can't get it, you can't get it!)n/a

flour 250 gbatter 487 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 364 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.