🥞 Cinnamon Roll Calculator
Calculate dough weight, filling amount, and yield for any batch size
| Component | 6 Rolls | 12 Rolls | 18 Rolls | 24 Rolls |
|---|---|---|---|---|
| All-Purpose Flour (g) | 250 | 500 | 750 | 1000 |
| Butter in Dough (g) | 40 | 80 | 120 | 160 |
| Sugar in Dough (g) | 50 | 100 | 150 | 200 |
| Milk (ml) | 120 | 240 | 360 | 480 |
| Yeast (g) | 5 | 10 | 14 | 18 |
| Filling Butter (g) | 40 | 80 | 120 | 160 |
| Cinnamon Sugar (g) | 45 | 90 | 135 | 180 |
| Filling Type | Main Ingredients | Filling per Roll | Flavor Profile |
|---|---|---|---|
| Classic Cinnamon | Butter, cinnamon, white sugar | 14g | Warm, sweet, spiced |
| Brown Sugar | Butter, brown sugar, cinnamon | 16g | Rich, caramel, deep |
| Cardamom Sugar | Butter, cardamom, sugar | 13g | Floral, Nordic, aromatic |
| Pecan Brown Sugar | Pecans, butter, brown sugar | 20g | Nutty, crunchy, rich |
| Apple Cinnamon | Apple, cinnamon, sugar, butter | 22g | Fruity, warm, autumnal |
| Chocolate Hazelnut | Hazelnut spread, cocoa | 18g | Chocolate, nutty, indulgent |
Cinnamon rolls simply are the nicest way to enjoy breakfast at the end of the week. They are made of soft, fluffy dough rolled with sweet cinnamon and brown sugar that is baked until nice golden colour. Many versions cover themselves with cream cheese frosting, that makes them sticky and almost impossible to resist.
The best from them? Here you find baked bits that melt in your mouth and filled right with so much cinnamon sugar as needed.
How to Make Soft Cinnamon Rolls
The idea itself is very easy. You take some raised sweet dough, cover it with butter and spread on it a mix of cinnamon and sugar. Later roll it up, cut in bits and put in the oven.
Some versions add brown sugar, raisins or anything else that pleases you.
White sugar and brown sugar both play a role here, but they act differently. The white kind dries and loosens the dough, while brown, that has molasses, adds extra moisture and creates that sticky, fluffy texture that you find after baking. The stuffing itself comes from a mix of ground cinnamno and sugar, mixed in softened butter, that spreads above the rolled and stretched dough.
Many cinnamon rolls are made from rich brioche-style dough, full of butter, milk, and eggs. Here is the secret for that softness of texture. Also use of breadcrumbs helps to form that baked inside.
Here comes the good part, if you poor warm heavy cream above the rolls just before you put them in the oven, you get something truly moist, soft and fluffy.
Some recipes need only one rise, which is great for beginners in working with dough, who do not want to wait forever. From start to finish it lasts less than two hours. Also, the dough lasts well, so it works for making ahead during holidays or whenever you want a fast weekly treat.
Even so, freezing unbaked rolls truly is the best idea for busy Saturday mornings.
There is a lot of room for play with ideas. Chopped nuts work surprisingly, likewise as dried fruits, raisins, cranberries, apples (that all mix well). Spices like allspice, nutmeg, ginger or cardamom can change the taste entirely.
One fun idea that I saw was apple pie cinnamon rolls with chopped apples and crumbs of graham crackers mixed in the stuffing. Another way is to add bits of butter in the dough, to reach a flaky almost croissant feel.
Cinnabon probably is the most famous brand of cinnamon rolls around. The smell from their mall stores and airport shops almost forces people to buy. They managed to create a uniform product globally and market themselves perfectly as a legend of comfort foods.
Many homemade recipes try to copy that Cinnabon feeling.
When the middle rolls in your tray come out doughy, while the edges are perfect, then move the oven rack higher. Lay an empty baking sheet on the bottom rack to protect them against too much heat from below. Dense rolls commonly show one problem, the dough didnot have enough time to rise.