Additional Science of Recipe

Adjustments to the Recipe

The Adjusted Recipe:

  • 2 and 3/4 cups All-purpose flour  
  • 1/4 cups Brown sugar  
  • 1/2  tsp Salt 
  • 2 and 1/4 tsp Instant yeast  
  • 1/2 cups Whole milk 
  • 1/4 cups Water 
  • 3 tbsp Unsalted butter 
  • 1  Large egg 


The original recipe used granulated sugar when making the rolls and the filling, but this is not the only option when it comes to sugar. Instead of using the granulated sugar from the original recipe, the alternative for this is brown sugar. Changing the granulated sugar to brown sugar will change the chemical reactions occurring along with the end product of the cinnamon rolls. Granulated sugar makes baked goods more crisp in the end product, whereas brown sugar makes them chewier and more moist. Brown sugar makes the cinnamon rolls more moist and chewy because it contains molasses. When mixing the wet and dry ingredients the brown sugar is absorbing the water within the wet ingredients, while releasing the moisture it already has from the molasses. The last chemical reaction that occurs is when the brown sugar interacts with the yeast, essentially feeding it, as the yeast begins to feed on the brown sugar it will release carbon dioxide.


“All of the Best Brown Sugar Substitutes & How to Use Them Perfectly!” Bake It With Love, 8 Dec. 2021,

Moore, Annmarie. “Cinnamon Rolls without Brown Sugar.” Foods Guy, 7 July 2020,

Fennel, Sarah. “The Best Cinnamon Rolls You’ll Ever Eat.” Ambitious Kitchen, 21 Dec. 2021,

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