Cinnamon Roll Ingredients
Last updated on 2024-12-11 | Edit this page
Overview
Questions
- What are the ingredients needed for the cinnamon rolls?
Objectives
- Be able to put together your shopping list
- Convert between metric and imperial units, if necessary
- Double the recipe if you’re really hungry
Ingredients
There are 3 main components to this recipe: the main ingredients for the dough, the ingredients for the cinnamon-sugar filling, and the ingredients for the glaze.
Dough Ingredients
R
main_ingredients <- tribble(
~ingredient, ~amount_imperial, ~amount_grams,
"butter (cold)", "8 tablespoons", 113,
"all-purpose flour", "2 ½ cups", 300,
"sourdough starter discard", "⅓ cup", 100,
"buttermilk", "1 cup", 240,
"honey or granulated sugar", "1 tbsp + 1 tsp", 25,
"fine sea salt", "¾ teaspoon", 4,
"baking powder", "1 tsp", NA,
"baking soda", "½ cup", NA)
main_ingredients %>%
kableExtra::kable(align = "r")
ingredient | amount_imperial | amount_grams |
---|---|---|
butter (cold) | 8 tablespoons | 113 |
all-purpose flour | 2 ½ cups | 300 |
sourdough starter discard | ⅓ cup | 100 |
buttermilk | 1 cup | 240 |
honey or granulated sugar | 1 tbsp + 1 tsp | 25 |
fine sea salt | ¾ teaspoon | 4 |
baking powder | 1 tsp | NA |
baking soda | ½ cup | NA |
Callout
Recipe modifications:
You can use active sourdough starter instead of discard, if you so choose. There will be a slight modification to the recipe if that is the case.
In warmer climates, you may want to reduce the amount of buttermilk and/or increase the amount of flour to produce a less sticky, more manageable dough. You may have to experiment a bit.
Cinnamon-sugar filling
R
filling_ingredients <- tribble(
~ingredient, ~amount_imperial, ~amount_grams,
"light brown sugar", "¾ cup", 150,
"ground cinnamon", "2 teaspoons", NA,
"butter (melted)", "4 tablespoons", 56)
filling_ingredients %>%
kableExtra::kable(align = "r")
ingredient | amount_imperial | amount_grams |
---|---|---|
light brown sugar | ¾ cup | 150 |
ground cinnamon | 2 teaspoons | NA |
butter (melted) | 4 tablespoons | 56 |
Glaze
R
glaze_ingredients <- tribble(
~ingredient, ~amount_imperial, ~amount_grams,
"powdered sugar", "1 cup", 120,
"butter (melted)", "1 tablespoon", 14,
"vanilla extract", "1 teaspoon", 5,
"milk", "2 tablespoons", 30)
glaze_ingredients %>%
kableExtra::kable(align = "r")
ingredient | amount_imperial | amount_grams |
---|---|---|
powdered sugar | 1 cup | 120 |
butter (melted) | 1 tablespoon | 14 |
vanilla extract | 1 teaspoon | 5 |
milk | 2 tablespoons | 30 |
Challenge
Add a column to main_ingredients
that has the amount in
ounces (weight, not fluid oz).
R
main_ingredients <- main_ingredients %>%
mutate(amount_oz = amount_grams * 0.035274)
main_ingredients
OUTPUT
# A tibble: 8 × 4
ingredient amount_imperial amount_grams amount_oz
<chr> <chr> <dbl> <dbl>
1 butter (cold) 8 tablespoons 113 3.99
2 all-purpose flour 2 ½ cups 300 10.6
3 sourdough starter discard ⅓ cup 100 3.53
4 buttermilk 1 cup 240 8.47
5 honey or granulated sugar 1 tbsp + 1 tsp 25 0.882
6 fine sea salt ¾ teaspoon 4 0.141
7 baking powder 1 tsp NA NA
8 baking soda ½ cup NA NA