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Dessert

Cinnamon Rolls I

A yeast dough cinnamon roll with brown sugar, margarine, and optional cinnamon.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Ginger and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Cinnamon Rolls I

Oven375 °F
Time25–30 minutes

Ingredients

Directions

Make the dough

  1. Place warm water, dry milk, and yeast in a mixer bowl; mix lightly and let sit for 5 minutes.

  2. Add 1 ½ cup flour to the liquid; mix on medium speed with a dough hook for 4 minutes.

  3. Add ginger, vegetable oil, salt, optional cinnamon, sugar substitute, and another 1 ½ cup flour; mix on low speed with a dough hook for 4 minutes.

  4. Add the remaining flour as needed to form a smooth, resilient dough.

  5. Shape the dough into a ball and place it in a bowl greased with margarine.

  6. Turn the ball over to coat the top with margarine.

  7. Cover with a cloth and let rise in a warm place until doubled in volume.

  8. Turn the dough onto a lightly floured surface and knead lightly.

  9. Form the dough into a ball, return it to the greased bowl, and coat the top with margarine again.

  10. Cover with a cloth and let rise in a warm place until doubled in volume.

Shape and fill

  1. Grease the sides and bottom of a 9 × 13‑inch cake pan with 1 ½ teaspoon margarine.

  2. Set aside for later use.

  3. Turn the dough onto a lightly floured surface, knead lightly, and form into a ball.

  4. Cover with a cloth and let rest for 10 minutes.

  5. Roll the dough out into a 9 × 16‑inch rectangle.

  6. Spread 1 ½ tablespoon softened margarine evenly over the dough.

  7. Sprinkle evenly with the brown sugar substitute and cinnamon mixture.

  8. Roll the dough into a long jelly roll and cut into 24 equal slices.

  9. Place the slices cut side down in the greased pan, spacing them evenly.

  10. Cover with a cloth and let rise until doubled in volume.

Bake and serve

  1. Bake at 375 °F for 25–30 minutes or until golden brown.

  2. Turn the rolls out of the pan onto a wire rack and serve warm, if possible.

Nutrition, whole recipe (rough)

931Calories
21 gProtein
34 gFat
135 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Sugar Substitute1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  2. Sugar + sugar substitutetop 7% of all pairs
    Smell alikestrong
    Cooked together79 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All purpose flour
Forms the gluten structure that traps gas and gives the dough its chewy, resilient body.
Yeast
Produces carbon dioxide as it ferments, making the dough rise until doubled.
Vegetable oil
Adds fat that tenderizes the crumb and keeps the rolls soft.
Margarine
Adds fat to the dough and greases the bowl and pan, preventing sticking and adding richness.
Brown sugar substitute
Provides sweetness and helps the filling caramelize and brown in the oven.

The step that matters

Letting the dough rise until doubled. Yeast needs time and warmth to produce enough gas for a light, open crumb. Underproofed dough bakes dense, while overproofed dough can collapse or lose structure.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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