Soft yeasted cinnamon rolls in grams for a 9×13 tray — with honest guidance on what changes (and what doesn't) when you scale dough.
Yeast bread 9×13 in tray · 180 °C / 350 °F · 22–28 min · 12 rolls
Conversion honesty: The dough scales, but proof times and shaping change with size. Judge by the dough, not the clock.
Ingredients grams first, cups for reference
All-purpose flour500 g (≈ 4 ¼ cups)
Milk, warm240 g (≈ 1 cup)
Butter, softened (dough)75 g (≈ ¼ cup)
Granulated sugar (dough)60 g (≈ ¼ cup)
Egg (large)1 large egg (≈ 50 g)
Instant yeast7 g
Salt6 g (≈ 1 tsp)
For the filling: butter, softened75 g (≈ ¼ cup)
For the filling: brown sugar150 g (≈ ¾ cup)
For the filling: ground cinnamon8 g
Method
Knead everything for the dough into a soft, smooth ball — about 10 minutes by hand.
Cover and rise until doubled, roughly 1 hour.
Roll to a large rectangle, spread with the filling butter, and scatter the cinnamon sugar.
Roll up tightly, slice into 12, and arrange in the buttered tray.
Rise again 30–45 minutes until puffy, then bake 22–28 minutes until golden.
Judge by the dough, not the clock — yeast keeps its own schedule.
Worth knowing: The dough scales cleanly, but proof times and shaping change with size — that's why the converter marks yeast bakes 'convert with care'.
House formula, gram-first.
Refit this recipe to your pan
Pick the pan you actually own — every gram, egg and minute above recalculates.