Cinnamon Rolls Lab364 recipes
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Sticky Cinnamon Buns

savorthebest.com · 2013 · 12 servings

Against 364 cinnamon roll recipes

Less liquid than 92% of recipes and less sugar than 91%.

See how all 364 cinnamon roll recipes compare →

Get the method at savorthebest.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 92% of recipes: 34% of the flour weight against the typical recipe's 53%.
  • Less sugar than 91% of recipes: 7.6% of the flour weight against the typical recipe's 14%.
  • More egg than 90% of recipes: 23% of the flour weight against the typical recipe's 11%, about twice as much.
  • Less yeast than 82% of recipes: 1.1% of the flour weight against the typical recipe's 1.6%.
Liquid: 34%, 7th percentileButter: 17%, 60th percentileSugar: 7.6%, 8th percentileEgg: 23%, 90th percentileYeast: 1.1%, 15th percentileSalt: 0.7%, 35th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1 cup milk (warm, 227 grams )227 g
  • 3 large eggs (room temperature)≈ 150 g
  • ½ cup butter (softened, 113 grams )113 g
  • ¼ cup granulated sugar (50 grams )50 g
  • ¾ teaspoons salt≈ 4.5 g
  • 2 ¼ teaspoons instant dry yeast≈ 7 g
  • 3 ½ cups bread flour (420 grams )420 g
  • 1¼ to 2 cups all-purpose flour (150 to 240 grams )240 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup brown sugar (packed 110 grams )110 g
  • ¼ cup granulated sugar (100 grams )100 g
  • 1 to 2 tablespoons ground cinnamon≈ 12 g
  • ½ cup butter (113 grams )113 g
  • 1 cup brown sugar (220 grams )220 g
  • ⅓ cup light corn syrup (113 grams )113 g
  • 2 tablespoons water≈ 30 g
  • ¼ teaspoon salt≈ 1.5 g
  • ¾ cup heavy cream (170 grams )170 g
  • ½ teaspoon vanilla extract≈ 2.1 g

flour 660 gbatter 1212 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.

  • Liquid34% · 7th percentile
  • Butter17% · 60th percentile
  • Sugar7.6% · 8th percentile
  • Egg23% · 90th percentile
  • Yeast1.1% · 15th percentile
  • Salt0.7% · 35th percentile

Oven

Temperature
not stated
median 350°F
Time
22 to 28 minutes
median 25 minutes

Keep exploring

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