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Today we are covering two of my favourite things in the world; wonderfully delicious, melt in your mouth cinnamon rolls (recipe below) and the number 13.

If you have never heard of the term baker’s dozen, I can tell you now that it is a common reference to the number 13. Whereas your ordinary, non-baker’s dozen is a mere 12.

The most popular theories as to why a baker’s dozen is 13 usually revolve around the English predisposition to violence and capitalism. Where either medieval English law dictated that bread and baked goods were to be uniform. And that bakers afraid of mob/state violence baked 13 loaves of bread to be sure they got 12 even ones. Or the other most common explanation, which is that in years with a good harvest, a baker who expected to bake 12 loaves of bread for 12 customers had enough flour to bake 13 and thus sold the extra one to someone else for a profit.

But today’s recipe is thankfully for all involved a much more pleasant experience. Because this recipe is a called a baker’s dozen cinnamon rolls because it is physiologically impossible to not eat one yourself. Directly out of the oven, every time that you bake this recipe. So for every 12 of these you planning on feeding your guests, you will need to bake at least 13.

For this recipe you will need only 7 ingredients. Now there is really no wrong way to make cinnamon rolls. But for this recipe I will highly encourage to get specific ones, as this is a finely balanced formula. Whereas with bread or pizza or most other things, you can kind of just eyeball it. This recipe needs to be followed to the gram, where order of assembly and the way you work it are just as important as the ingredients themselves.

I am making a double recipe today, because I have guests over and because – as you can see – I have clearly made this a lot of times before. So if you struggle keeping up with this recipe, just half it, as the golden ratio stays the same. And then work your way up from there.

What you need to make a baker’s dozen cinnamon rolls recipe is:

1 cube or shape of your choice of fresh yeast, or 2 packets dry yeast, but it is marginally less good.
85 grams of brown sugar
100 grams of butter from grass fed cows
500 ml full fat milk, around 3.6-3.8%, also from grass fed cows
850 grams all purpose 405 flour, traditionally made with 1kg, the missing 75g per portion is where
the magic happens
Salt – I won’t tell you which kind, because there are so many. Just make sure not too much, but also definitely don’t forget to include it.
And lastly, cinnamon, from which we, helpfully enough, derive the cinnamon part of the name
baker’s dozen cinnamon rolls