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Cinnamon Rolls II

A sweet yeast roll filled with cinnamon and optional raisins.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cinnamon Rolls II

Oven350‑degree oven
Timeabout 20‑25 minutes

Ingredients

Directions

Make the dough

  1. Combine 2 cups of flour, the yeast and the salt.

  2. Warm the milk and dissolve the 1/2 cup of sugar in it.

  3. Add the milk, 1/3 cup of melted butter and the eggs to the flour mixture. Beat with a spoon for about three minutes.

  4. Stir in the remaining 2 cups of flour.

  5. Knead the dough on a lightly floured surface for 6‑8 minutes, until the dough is smooth and elastic.

  6. Shape into a ball. Place in a lightly greased bowl. Turn once. Cover.

  7. Let rise in a warm place until double in size (about 1 hour).

  8. Punch dough down. Divide into three equal portions. Cover and let rest for 10 minutes.

Shape and fill

  1. On a lightly floured surface, roll a portion of the dough into a 12" x 8" rectangle.

  2. Spread over it 1 tablespoon of melted butter.

  3. In a bowl on the side, mix the 1/2 cup of sugar with the ground cinnamon.

  4. Sprinkle a third of the cinnamon sugar over the dough. Sprinkle on a third of the raisins (optional).

  5. Roll up the dough from one of the long sides. Slice the dough into 10‑12 pieces.

  6. Place the rolls, swirl side up, in a baking pan or on a baking sheet, right next to each other. Cover and let rise until nearly double in size (about 30 minutes).

  7. Repeat with the two other portions of dough.

Bake

  1. Bake in a 350‑degree oven for about 20‑25 minutes or until cooked and lightly browned on the bottoms.

Nutrition, whole recipe (rough)

901Calories
28 gProtein
26 gFat
138 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

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. 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. Milk + buttertop 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

White flour
Forms the gluten network that gives the rolls their structure.
Yeast
Ferments the dough so it rises and becomes light and airy.
Milk
Adds moisture and richness, and its sugars feed the yeast.
Eggs
Add structure, richness and tenderness to the soft dough.
Butter
Adds fat for tenderness and flavor, and helps the cinnamon sugar cling.
Sugar
Sweetens the dough and feeds the yeast, and caramelizes while baking.

The step that matters

Let the dough rise until doubled. Yeast needs time and warmth to produce the gas that makes the dough light. Underproofed dough bakes dense, while overproofed dough can collapse or lose structure.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (flour, milk, sugar, butter, egg, cinnamon):

  1. Vanillafits about as well
  2. Raisinthe original
  3. Figfits less well
  4. Blueberryfits less well

Fit is the average pairing score against flour, milk, sugar, butter, egg, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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