Cinnamon Rolls Lab364 recipes
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Chai Cinnamon Rolls

Val Goodrich · tasteofhome.com · 2025 · 12 servings

Against 364 cinnamon roll recipes

Less butter than 94% of recipes and less sugar than 91%.

See how all 364 cinnamon roll recipes compare →

Get the method at tasteofhome.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 butter than 94% of recipes: 8.6% of the flour weight against the typical recipe's 16%, about half as much.
  • Less sugar than 91% of recipes: 7.6% of the flour weight against the typical recipe's 14%.
  • More egg than 88% of recipes: 20% of the flour weight against the typical recipe's 11%.
  • Less yeast than 88% of recipes: 1% of the flour weight against the typical recipe's 1.6%.
Liquid: 50%, 38th percentileButter: 8.6%, 6th percentileSugar: 7.6%, 8th percentileEgg: 20%, 89th percentileYeast: 1%, 11th percentileSalt: 0.3%, 20th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 1 cup warm whole milk (110° to 115°)≈ 244 g
  • 1-1/2 teaspoons active dry yeast≈ 4.7 g
  • 3 tablespoons unsalted butter, softened≈ 43 g
  • 3 tablespoons sugar≈ 38 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 2 large eggs, room temperature≈ 100 g
  • 2 to 2-1/3 cups all-purpose flour≈ 271 g
  • 1-3/4 cups bread flour≈ 222 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/4 cup sugar≈ 50 g
  • 1/4 cup packed dark brown sugar≈ 55 g
  • 2 teaspoons ground cinnamon≈ 5 g
  • 1-1/4 teaspoons ground cardamom≈ 3.3 g
  • 1-1/4 teaspoons ground ginger≈ 3.3 g
  • 1/4 teaspoon ground cloves≈ 0.7 g
  • 1/4 teaspoon ground nutmeg≈ 0.7 g
  • 1/4 cup unsalted butter, melted≈ 57 g
  • 1 tablespoon whole milk≈ 15 g
  • 1 tablespoon brewed espresso≈ 15 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1-3/4 cups confectioners' sugar≈ 210 g

flour 493 gbatter 923 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.

  • Liquid50% · 38th percentile
  • Butter8.6% · 6th percentile
  • Sugar7.6% · 8th percentile
  • Egg20% · 89th percentile
  • Yeast1% · 11th percentile
  • Salt0.3% · 20th percentile

Oven

Temperature
not stated
median 350°F
Time
30 to 33 minutes
median 25 minutes

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