Cinnamon Rolls

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. Flour + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Cinnamon + raisintop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

3. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

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

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: cuminaldehyde (Spicy, cumin).

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 network that gives the dough its structure and chew.

Yeast

Produces carbon dioxide as it ferments, making the dough rise and become light.

Eggs

Add richness, structure and tenderness to the enriched dough.

Butter

Adds fat and flavor, keeping the rolls tender and rich.

Milk

Adds moisture and milk solids that help browning and a soft crumb.

Sugar

Feeds the yeast and adds sweetness and browning in the baked rolls.

The step that matters