Cinnamon Rolls Lab364 recipes
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Cinnamon rolls, la brioche à la cannelle et son glaçage à la vanille

Original in French

Juliette Hess · ptitchef.com · 2023 · 12

Against 364 cinnamon roll recipes

More sugar than 98% of recipes and more butter than 96%.

How French cinnamon roll recipes differ from English ones →

Get the method at ptitchef.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 sugar than 98% of recipes: 40% of the flour weight against the typical recipe's 14%, about 3 times as much.
  • More butter than 96% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • Less yeast than 93% of recipes: 0.5% of the flour weight against the typical recipe's 1.6%, about half as much.
  • More egg than 91% of recipes: 25% of the flour weight against the typical recipe's 11%, about twice as much.
Liquid: 59%, 65th percentileButter: 40%, 97th percentileSugar: 40%, 99th percentileEgg: 25%, 92nd percentileYeast: 0.5%, 5th percentileSalt: 0.8%, 41st percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 6 gr de levure boulangère sèche (1 sachet / 15 gr de levure fraiche)6 g
  • 15 cl de lait entier (ou lait fermenté)≈ 155 g
  • 400 gr de farine de blé (T45)400 g
  • 50 gr de sucre blanc50 g
  • 1/2 c. à café de sel≈ 3 g
  • 2 œufs (1 par 1)≈ 100 g
  • 90 gr de beurre doux, pommade90 g
  • 70 gr de sucre roux70 g
  • 70 gr de beurre doux, pommade70 g
  • 6 gr de cannelle moulue (2 c. à soupe)6 g
  • 50 gr de fromage frais50 g
  • 40 gr de sucre glace40 g
  • 2 c. à soupe de lait (entier/demi écrémé/écrémé)≈ 31 g
  • 1/2 c. à café d'extrait de vanille≈ 2.1 g

flour 400 gbatter 1072 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.

  • Liquid59% · 65th percentile
  • Butter40% · 97th percentile
  • Sugar40% · 99th percentile
  • Egg25% · 92nd percentile
  • Yeast0.5% · 5th percentile
  • Salt0.8% · 41st percentile

Oven

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

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