Cinnamon Rolls Lab364 recipes
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Pumpkin Cinnamon Rolls

tasteandtellblog.com · 2023 · 16 rolls

Against 364 cinnamon roll recipes

Less liquid than 93% of recipes and no salt, unlike 91%.

See how all 364 cinnamon roll recipes compare →

Get the method at tasteandtellblog.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 93% of recipes: 33% of the flour weight against the typical recipe's 53%.
  • No salt at all, where 91% of recipes use some (most of those 0.7 to 1.4% of the flour weight).
  • Less yeast than 89% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
  • Less egg than 79% of recipes: 6.7% of the flour weight against the typical recipe's 11%.
Liquid: 33%, 6th percentileButter: 16%, 48th percentileSugar: 20%, 74th percentileEgg: 6.7%, 20th percentileYeast: 0.9%, 10th percentileSalt: 0%, 4th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1/4 cup warm water≈ 59 g
  • 2 1/4 teaspoons active dry yeast≈ 7 g
  • 3/4 cup evaporated milk≈ 189 g
  • 3/4 cup granulated sugar≈ 150 g
  • 1 (15 oz) can pumpkin puree (store bought or homemade)425 g
  • 3 tablespoons vegetable oil≈ 41 g
  • 1 egg (slightly beaten)≈ 50 g
  • 2 teaspoons pumpkin pie spice≈ 5 g
  • 5-7 cups all-purpose flour≈ 750 g
  • 1/3 cup butter≈ 76 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3/4 cup brown sugar≈ 165 g
  • 1/2 cup granulated sugar≈ 100 g
  • 1 tablespoon cinnamon≈ 8 g
  • 1 (8 oz) package cream cheese (softened)227 g
  • 1/2 cup butter (softened)≈ 114 g
  • 2 cups powdered sugar≈ 240 g
  • 1 teaspoon maple extract≈ 4.2 g
  • 1/2 teaspoon cinnamon≈ 1.3 g

flour 750 gbatter 1752 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.

  • Liquid33% · 6th percentile
  • Butter16% · 48th percentile
  • Sugar20% · 74th percentile
  • Egg6.7% · 20th percentile
  • Yeast0.9% · 10th percentile
  • Salt0% · 4th percentile

Oven

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

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