Cinnamon Rolls Lab364 recipes
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Pumpkin Cinnamon Rolls

thestayathomechef.com · 2019 · 12 rolls

Against 364 cinnamon roll recipes

Less liquid than 98% of recipes and less sugar than 97%.

See how all 364 cinnamon roll recipes compare →

Get the method at thestayathomechef.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 98% of recipes: 26% of the flour weight against the typical recipe's 53%, about half as much.
  • Less sugar than 97% of recipes: 5.9% of the flour weight against the typical recipe's 14%, about half as much.
  • Less butter than 78% of recipes: 12% of the flour weight against the typical recipe's 16%.
  • Less salt than 79% of recipes: 0.3% of the flour weight against the typical recipe's 1%, under a third as much.
Liquid: 26%, 1st percentileButter: 12%, 21st percentileSugar: 5.9%, 2nd percentileEgg: 11%, 44th percentileYeast: 1.7%, 58th percentileSalt: 0.3%, 20th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 2 1/2 teaspoons instant dry yeast≈ 8 g
  • 1/2 cup warm milk≈ 122 g
  • 1 cup pumpkin puree≈ 245 g
  • 1/4 cup butter (softened)≈ 57 g
  • 1 large egg≈ 50 g
  • 2 tablespoons brown sugar≈ 28 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3 1/2 - 4 cups all-purpose flour≈ 469 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup softened butter≈ 114 g
  • 1/3 cup pumpkin puree≈ 82 g
  • 3/4 cup brown sugar≈ 165 g
  • 1 1/2 teaspoons ground cinnamon≈ 3.9 g
  • 1/2 teaspoon ground ginger≈ 1.3 g
  • 1/2 teaspoon ground nutmeg≈ 1.3 g
  • 4 ounces cream cheese (softened)113 g
  • 1/4 cup salted butter (softened)≈ 57 g
  • 1 to 1 1/2 cups powdered sugar≈ 150 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g
  • 1 to 2 tablespoons milk≈ 23 g

flour 469 gbatter 980 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.

  • Liquid26% · 1st percentile
  • Butter12% · 21st percentile
  • Sugar5.9% · 2nd percentile
  • Egg11% · 44th percentile
  • Yeast1.7% · 58th percentile
  • Salt0.3% · 20th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
18 to 20 minutes
median 25 minutes

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