Cinnamon Rolls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	69%	59%
fat	48%	43%
total sugar	132%	88%
egg	11%	12%
yeast	2%	2%
salt	1%	2%
dairy	42%	64%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

8 g	2 1/2 teaspoons active dry yeast*
118 g	1/2 cup warm water
122 g	1/2 cup whole milk (, warmed)
50 g	1/4 cup + 1/2 teaspoon granulated sugar (, divided)
76 g	1/3 cup butter (, slightly melted)
6 g	1 teaspoon salt
50 g	1 large egg (, room temperature)
450 g	3 1/2-4 cups all purpose flour (, or bread flour)
85 g	6 Tablespoons softened butter
142 g	2/3 cup packed light brown sugar
16 g	2 Tablespoons ground cinnamon
88 g	3/4 cup raisins, walnuts, or pecans ((optional))
57 g	4 Tablespoons butter (, softened)
400 g	2 cups powdered sugar
4 g	1 teaspoon vanilla extract
69 g	3-6 Tablespoons milk (, as needed)

Method: 8 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“So these are still the best cinnamon rolls EVER. I’ve left a review before, but I had to come back with more praise lol. They’re so easy and turn out great every time! I actually ran out of AP flour towards the end of step 2, but decided to substitute with sel” — a cook, 5.0★

“Oh my goodness. You guys! I’ve made cinnamon rolls over 4 times since the pandemic. For some reason, every recipe I used yielded in hard rolls where the filling leaked out. But Lauren, you outdid yourself!!!! This cinnamon rolls are fluffy and soft, and the ” — a cook, 5.0★