Cinnamon Rolls Lab364 recipes
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Cinnamon Roll Wreath

Sally · sallysbakingaddiction.com · 2016 · 20 rolls, serves 10

Against 364 cinnamon roll recipes

More yeast than 89% of recipes and more sugar than 80%.

See how all 364 cinnamon roll recipes compare →

Get the method at sallysbakingaddiction.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 yeast than 89% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
  • More sugar than 80% of recipes: 24% of the flour weight against the typical recipe's 14%.
  • Less liquid than 77% of recipes: 43% of the flour weight against the typical recipe's 53%.
  • More egg than 75% of recipes: 18% of the flour weight against the typical recipe's 11%.
Liquid: 43%, 22nd percentileButter: 20%, 71st percentileSugar: 24%, 81st percentileEgg: 18%, 77th percentileYeast: 2.5%, 91st percentileSalt: 0.5%, 26th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 1 cup (240ml) whole milk≈ 244 g
  • 2/3 cup (135g) granulated sugar135 g
  • 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets)≈ 14 g
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces113 g
  • 2 large eggs, at room temperature≈ 100 g
  • 1/2 teaspoon salt≈ 3 g
  • 4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more for hands/work surface563 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature85 g
  • 1/2 cup (100g) granulated sugar100 g
  • 1 and 1/2 Tablespoons ground cinnamon≈ 12 g
  • 1 cup (120g) confectioners’ sugar120 g
  • 1/2 teaspoon pure vanilla extract≈ 2.1 g
  • 2 Tablespoons (30ml) milk≈ 31 g

flour 563 gbatter 1172 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.

  • Liquid43% · 22nd percentile
  • Butter20% · 71st percentile
  • Sugar24% · 81st percentile
  • Egg18% · 77th percentile
  • Yeast2.5% · 91st percentile
  • Salt0.5% · 26th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 minutes
median 25 minutes

Keep exploring

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