Cinnamon Rolls Lab364 recipes
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Homemade Cinnamon Rolls

sugarspunrun.com · 2025 · 9 cinnamon rolls

Against 364 cinnamon roll recipes

More salt than 95% of recipes and more yeast than 82%.

See how all 364 cinnamon roll recipes compare →

Get the method at sugarspunrun.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 salt than 95% of recipes: 2.1% of the flour weight against the typical recipe's 1%, about twice as much.
  • More yeast than 82% of recipes: 2.2% of the flour weight against the typical recipe's 1.6%.
  • More butter than 76% of recipes: 22% of the flour weight against the typical recipe's 16%.
Liquid: 52%, 48th percentileButter: 22%, 76th percentileSugar: 14%, 52nd percentileEgg: 14%, 66th percentileYeast: 2.2%, 83rd percentileSalt: 2.1%, 97th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 1 ½ Tablespoons salted or unsalted butter (melted (for greasing pie plate))≈ 21 g
  • 2 ¾ cups all-purpose flour or bread flour (plus additional flour as needed)≈ 349 g
  • ¼ cup granulated sugar≈ 50 g
  • 2 Tablespoons cornstarch ((cornflour in UK) see note)≈ 16 g
  • 2 ½ teaspoons rapid rise/instant yeast (I use Hodgson mill fast rise yeast)≈ 8 g
  • 1 ¼ teaspoons salt≈ 8 g
  • ½ cup whole milk≈ 122 g
  • ¼ cup water≈ 59 g
  • 4 Tablespoons unsalted butter (melted)≈ 57 g
  • 1 large egg + 1 large egg yolk (lightly beaten, room temperature preferred)≈ 50 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup light brown sugar (firmly packed)≈ 110 g
  • 1 Tablespoon ground cinnamon≈ 8 g
  • ⅛ teaspoon salt≈ 0.8 g
  • ¼ cup unsalted butter≈ 57 g
  • ¼ cup heavy cream (OPTIONAL INGREDIENT (see note))≈ 60 g
  • 2 oz cream cheese (softened)57 g
  • 2 Tablespoons unsalted or salted butter (softened)≈ 28 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 cup powdered sugar≈ 120 g
  • 1 Tablespoon milk or heavy cream≈ 15 g

flour 349 gbatter 740 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.

  • Liquid52% · 48th percentile
  • Butter22% · 76th percentile
  • Sugar14% · 52nd percentile
  • Egg14% · 66th percentile
  • Yeast2.2% · 83rd percentile
  • Salt2.1% · 97th percentile

Oven

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

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