Cookbook:Cinnamon Bun

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Cinnamon Bun
Category Dessert recipes
Servings 8
Time Prep: 20 minutes
Cooking: 15-20 minutes

Cookbook | Ingredients | Recipes | Desserts

A cinnamon bun (or a cinnamon roll) is a type of pastry made with cinnamon, sugar and butter.


Ingredient Volumetric
[note 1]
Baker's %
Pastry Based on flour
all-purpose flour 2 cups 250 100%
baking powder 4 teaspoons 18.4 7.36%
salt 1 teaspoon 6 2.4%
shortening ½ cup 102.5 41%
milk [note 2] ¾ cup 183 73.2%
Formula 559.9 223.96%
Filling [note 3] Based on sugar
brown sugar ¾ cup 165 76.74%
white sugar ¼ cup 50 23.26%
cinnamon 2 teaspoons 5.2 2.42%
salt Pinch of 0.375 0.17%
butter, melted 1 tablespoon 14.2 6.6%
Formula 234.775 109.2%
Topping [note 4] Based on sugar
icing sugar 1 cup 120 100%
liquid (cream is recommended, milk and water also work) 1 tablespoon 15 12.5%
Formula 135 112.5%



  1. Combine flour, baking powder and salt.
  2. Cut-in the shortening.
  3. Add the milk, stirring with a knife until the dough is soft and slightly sticky.
  4. Knead the dough until it "springs back" when you push your hand into it.
  5. Roll the dough into a 9" by 13" (23cm by 30cm) rectangle. Use a 9" by 13" (23cm by 30cm) baking pan as a mould for the size.


  1. Brush butter over the dough, leaving about ¼" (0.75cm) around the edges clear.
  2. Combine brown sugar, white sugar, cinnamon and salt. Sprinkle on buttered dough, leaving about ¼" around the edges clear.
  3. Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can.
  4. Trim the edges, cut into eight pieces.
  5. Arrange the buns in a small pan, so that all the buns are touching.
  6. Bake at 425°F (210˚C) for 15-20 minutes.


  1. Combine icing sugar and liquid. Whisk together.
  2. Spread topping on buns after they have cooled.

Conversion NotesEdit

  1. Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved. Presumed whole milk of 3.25% milkfat. Pinch defined as 1/16 tsp.
  2. Baker's percentage is high and dough may be too soft to easily manage.
  3. Brown sugar presumed as packed. Filling sugar weight is 86% of dough's flour weight.
  4. Icing or powdered sugar presumed as unsifted. Icing sugar weight is 48% of dough's flour weight.