Cinnamon Rolls Lab364 recipes
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Sourdough Cinnamon Rolls Recipe

Maurizio Leo · theperfectloaf.com · 2016 · 12 cinnamon rolls

Against 364 cinnamon roll recipes

Less liquid than 97% of recipes and more butter than 96%.

See how all 364 cinnamon roll recipes compare →

Get the method at theperfectloaf.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 97% of recipes: 28% of the flour weight against the typical recipe's 53%, about half as much.
  • More butter than 96% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More egg than 99% of recipes: 40% of the flour weight against the typical recipe's 11%, about 3.5 times as much.
  • No yeast at all, where 97% of recipes use some (most of those 1.3 to 2% of the flour weight).
Liquid: 28%, 2nd percentileButter: 40%, 97th percentileSugar: 10%, 19th percentileEgg: 40%, 100th percentileYeast: 0%, 1st percentileSalt: 2.3%, 98th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 477g all-purpose or bread flour477 g
  • 133g milk, whole133 g
  • 191g butter, unsalted191 g
  • 191g eggs (about 4 large)191 g
  • 48g sugar, caster48 g
  • 11g salt11 g
  • 200g sourdough starter200 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 215g light brown sugar215 g
  • 40g all-purpose flour40 g
  • 2 tablespoons butter, unsalted and melted≈ 28 g
  • 2 teaspoons cinnamon, ground≈ 5 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 114g (4oz, half a block) cream cheese softened to room temperature114 g
  • 62g powdered sugar62 g
  • 37g milk, whole37 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 477 gbatter 1251 g

Baker's percentages

Grams per 100 g of flour, and where that falls among all 364 recipes. Shaded: the middle half. Tick: the median.

  • Liquid28% · 2nd percentile
  • Butter40% · 97th percentile
  • Sugar10% · 19th percentile
  • Egg40% · 100th percentile
  • Yeast0% · 1st percentile
  • Salt2.3% · 98th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
20 to 25 minutes
median 25 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.

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