Cinnamon Roll Ingredients

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

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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).

Show me the solution

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    

Key Points

• Prepare your ingredients carefully in advance
• You will need to make adjustments if you are using active sourdough started instead of discard