The day this came out, I searched for "cinnamon roll recipe Claire Saffitz" and was so sad that there wasn't one on her personal channel. An hour later, this video came out! Happy to say this is a tried and true recipe for me! Thanks, Miss Saffitz. You never fail me!
Im always so happy to find out that Claire has a video for a recipe im looking up. Makes it oh so much easier to replicate properly than most other sources.
I'd like the cinabun recipe. I've be😢😮en looking for 1 like this for long time. Please send this ASAP so excited can't wait to get it & the Pistachio would be nice to have as well. Thank you 😢
Without shaming the stand mixer, and I love the colour: if you truly cannot afford it or borrow it, use your hands or those of someone else. You can still make great cinnamon rolls with this recipe and you will also have a great time. Centuries of mostly moms and grannies used this as a workout. ❤❤❤ There is no shame in not being able to buy a stand mixer. I am just writing this because poverty shame is real and everybody deserves delicious cinnamon rolls from Claire's great recipe. ❤
You would probably be best served looking for a similar recipe that is proven to be hand workable. The Chain Baker has a very similar one that is made for hand kneading.
I made this today with a cheap hand mixer. Had to take a break inbetween so the motor didn't overheat, but it worked out fine. Where I Iive almost nobody has a stand mixer except for people who bake pretty much everyday and can afford it. Most recipes still turn out fine with just a hand mixer.
I'm 44, have been baking ever since I can remember, and honestly...I hate stand mixers. I use my hands or a hand mixer, and everything always turns out delicious.
1:26 scald milk & prep dough (1/3 cup milk) mixer 2/3 stays in pot 3:22 make rue (1/4 cup flower to 2/3 milk, heat and whisk 4:32 scrape into stand mixer 5:00 add 1/4 cup ice cold water 5:20 3 eggs in bowl and whisk 5:39 chill in fridge 10 min 6:00 add all purpose flour & teaspoon of active dry yeast to mixing bowl 7:13 mix at low speed 7:35 cover bowl 5 min (pull out butter from fridge) 8:00 salt and sugar into bowl still mixing 20 more minutes 9:28 add 1 stick of COOL temp butter bit by bit 11:45 scrape out dough when butter incorporated 12:23 let rise in greased bowl at room temp for an hour then fridge overnight Filling: 13:20 pulverize 4 oz biscoff cookies with salt, teaspoon of FRESH ground cinnamon (not too much mix) ,and 1/2 c Demarara sugar 15:10 stick and a half of unsalted butter mixed with powder 15:48 prep 13x9 aluminum pan and flower work surface By buttering sides, press parchment into pan, butter partchment 17:00 butter foil same size as pan 18:00 fill , roll , cut 18:36 roll out dough 1/4 inch thick dusting when needed 20:36 spread filling leaving clean border 21:16 roll it up! 22:34 trim edges Cut into 3rds then each 3rd into 5 25:08 buns proof 45 min oven 350F, foil on top tightly 30:26 15 min with foil 15 min without at 350• *cream cheese icing * Powere sugar, cream cheese, vanilla , 6 tablespoons room temp butter 27:40 28:30 let buns cool, add icing
Can I give ONE tip from my mom who used to be a baker? Please crack your eggs in a clear bowl separate from what you are cooking. That way you can inspect the egg. One time my mom was making her cake mix and had everything in the bowl with all that expensive butter, cracked the egg into the bowl, and it was bloody. She had to dump it all and start again. She never did that again. Lol!! I just found Claire and can't get enough of her videos!!
I enjoy the precision of baking that Claire uses and the detail and technical level of her explanations. also I just had no idea that other people liked to unravel the cinnamon rolls while eating them. I don't know why I like to but it is kind of fun. lol
Claire Saffitz "Food Processor Professional" cracked me up 😂 I've loved every recipe of Claire's that I've ever made, so im definitely trying these. Thanks!
Not joking when I say I’ve probably watched 70 different, full- length cinnamon roll recipe videos. Maybe more. This one is now my favorite. Bon Appetite was my goto but this one bumped it to a close second. This host is it. So knowledgable and she explain things so well.
Hey guys I've recently had my very first cinnamon rolls from cinnabon n wanted to make them at home Could you help me find the best recipe according to your personal experience That would be a great favour Thank you 🤗
@@honestly3371 I did. The biscuits over power the cinnamon, also the dough seems to turn out more crumbly then bready if that makes sense? I really liked Josh's recipe more honestly .
@@honestly3371 I understand completely. Butter is so expensive and baking all together. To bake something in such a big batch and it not coming out good is such a heartbreak. Joshua's recipe is a really good standard bake. Idk about raisins and apples but let me know how it turns out I'll try it next time I bake.
For cinnamon rolls I’ve been using your All Purpose Enriched Dough recipe! Last time I add browned butter, brown sugar, and cinnamon to the dough recipe. And man man man, absolutely DELICIOUS. Pillowy and perfectly sweet. ☺️ no dry or crumbly cinnamon rolls over here! Just pull-aparty goodness
I've made these twice already and they are the best cinnamon rolls I've ever made! I do not have a mixer like that, so I did everything by hand. Sure, it takes time and it's a good workout, but the dough is very pleasant to work with and my goodness, is it worth it.
@@martaavlas7970 I didn't notice you commented, sorry for the late response! I actually thought it was pretty easy, you just really need to work the dough and have patience :)
I let the dough sit in fridge for 2 hours and made them, we couldn’t wait, this is the best recipe, so light and fluffy. I used extra cinnamon , and vanilla extract in cinnamon sugar and I love a bit of fresh squeezed lemon in my cream cheese frosting. Thank you.
I just want to say - I love Claire!! I started watching her videos during lockdown and she got me back into baking! I've dared to make things I wouldn't normally be brave enough to make, all because of how fun and detailed she is. Long may she reign!
This video is so detailed and serves as the perfect companion to the written recipe on NYT Cooking. Claire's recipes are so well written, and she uses great descriptors to give you a fighting-chance-in-hell of having your pastry turn out as good as hers. I followed her directions as written (and spoken), and these are maybe the best thing I have ever made in my life. The biscoff cookie in the cinnamon layer lends the often grainy portion of a cinnamon roll to be velvety, complex and complimentary to the brioche-style dough. The dough is where the time is spent on this recipe, it takes about an hour from start to finish, but the rolls themselves come together beautifully, and the cream cheese frosting is incredible. The hardest thing about this recipe is limiting yourself to just one cinnamon roll per setting.
I tried this recipe. As a complete novice, I found the instructions easy to follow with the video. The dough was excellent! This was one bake I Didn't throw away! Thank you!
I think Claire is one of my favorite bakers on RUclips. Her hiatus from youtube was good on my diet but not good for my soul. These rolls look amazing and I will be trying this out soon!
I learn so much when Claire is explaining stuff! I don't even really bake, but I catch myself in the kitchen when my mom is cooking saying "claire saffitz said you should..." :')
The way Claire explains things in ways that genuinely make baking and cooking less "scary" has actually and legitimately improved my life. It's such a culmination of small things that she shares in ways that don't make you feel stupid for not knowing. I genuinely love just hearing her explain WHY she's doing what she's doing.
I’m eager to try your recipe. As a beginner baker, I really appreciated that you explained all the minute intricacies of making a good dough and you did everything from scratch. Thanks 😊
I tried so many recipes I've seen on youtube but this one is hands down the best for cinnamon rolls so far. Even after 2 days only 20 seconds in the microwave and I am WOWed again.
These are fire. Just finished eating the first three. We ended up needing to bake three in a separate pan, but they all turned out wonderful. I was a little worried on the overnight rise, but TBH, these are the best cinnamon rolls I've ever made.
@@hauz287 disculpa veo que tienes conocimientos, me pregunto si me podrias ayudar con las medidas del rectangulo, de la masa a rellenar, te lo agradeceria
Cinnamon buns on Christmas morning have been a tradition for my fam since I was a kid. We’ve carried in through to a new annual tradition of a “Thanks-mas” weekend that my immediate family does between Thanksgiving and Christmas since we all have in-laws and live in different states now. This video and Claire’s reliable, reassuring recipes inspired me to volunteer to make the buns this year. The weekend came to an abrupt end and needed a rain check after a Covid scare, but everyone still got a bun or two (or three or four or five…) and let me tell you that they were absolutely, 100% worth the work and voted the most delicious part of our poorly-fated plans. Thank you, Claire for still giving us a delicious way to celebrate together. Now I want to make them every weekend because they are so mouth-watering!
I've been making cinnamon rolls with her All Purpose Enriched Dough from one of these episodes (One Buttery Dough: 3 Perfect Recipes) and they come out great every time. I'm shocked (but also not bc, well it's Claire) she was able to develop a dough recipe that worked better than that one. l definitely want to try this as soon as my oven gets fixed 🤬
This looks fabulous! I’ve been thinking of trying tangzhong with my next yeast bread bake. What an interesting idea to use the cookies for the filling! Note about the stand mixer…this can absolutely be made without one in a big bowl. Either knead to windowpane test, or do the fold & turn every 20-30 minutes. About Kitchen Aid mixers: if you can find one dated before 1986 with “Hobart” printed on the underside, buy it! (KA was made by Hobart before 1986, then was sold.) You can have it refurbished-if needed- and you will have a great little workhorse. I wore out a newer KA “Pro” - customer service was great and replaced it quickly, but I had lost faith in it. It couldn’t hold up to a stollen dough at all. I found an option to buy a refurbished “commercial” 7 qt KA & it is much more heavy duty than the “Pro”. We took off the housing and the motor was much more substantial. Sorry, I can’t remember where I got it. If you find one at a yard sale, they have orange heavy duty power cords & stainless steel paddles, instead of aluminum.
i have heard a bit about tangzhong, i knew that sounded familar! thanks for the non-stand mixer tips. it really would have been nice had she made it . I get it's easier but still.
I just finished eating these this morning, and they were SO good! I was worried they wouldn't be worth all the effort - but wow. They are. Thank you, Claire! P.S. I took a little less than half the icing and iced the rolls while they were still quite hot, then I let them cool another 5-10 minutes, and then I put on the rest of the icing. I wanted some of the icing goodness to really melt into the nooks and crannies of the rolls. Suffice it to say that I do not regret that decision! Highly recommended!
I've made this cinnamon roll and had it for breakfast. and I couldn't stop oohing and aahing!! THANK YOU, Claire, so much for sharing your recipes. Thanks to well-made cinnamon rolls, I've become a lucky person who is so happy early in the morning.
I absolutely loved this recipe, I tried the King Arthur and bon appetite recipe and this one was hands down the best one. The texture was soft and fluffy absolutely love even with the long process. My go to recipe from now on.
Thank you Claire and #NYTimesCooking. Nice to have a recipe that uses all-purpose rather than bread flour. Appreciate those little tips like how to scald milk and covering your pan for the first 15 minutes.
Beautiful rolls, love the swirls! The “roux” is called tangzhong. I’ve seen it in a few recipes for bread and cinnamon rolls. Will def try this recipe!
I just made for my daughters bday breakfast!!! AMAZING!!!! I'm brazilian and my daughter is not a big fan of cinnamon! I switched part of the butter for dulce de leche, and the biscoff for "biscoito da vaquinha", a famous cookie here in brazil, made of malted milk (biscoff is very expensive here either, and biscoito da vaquinha is just delicious!). amazing, amazing! I'm very happy!! Thank you so much! best regards from brazil!
Ive been using Clairs Pistachio Morning Buns recipe to make cinnamon rolls for awhile now. Im happy to see this one is very similar but made perfect for cinnamon rolls. Cant wait to try them myself!
Great video, Claire. Keep going with your style. I watch to pick up technique tips. Like putting tension on the roll right from the first tug and tuck.
Very good , crumb soft and filling not too sweet. I like the biscoff cookie filling . I tried so many cinnamon roll recipes before but your recipe is the best with or without frosting. Thks for sharing.
I followed the online recipe and added the tablespoon of vanilla to the frosting. I thought it should be a teaspoon but followed the recipe all the way and the rolls were great. Very soft bread dough that torn like cotton candy just not sweet like cotton candy. Will use this recipe again.
Hi! Coming in from the United Kingdom! That was incredibly fun to watch! Sadly, at present, I'm on a 400cal diet due to weight gain and diabetes! Damb! lool I love Cinnamon Buns soooo much, so I chose to take my delight in the form of just watching you bake these beautiful gems! I'm just about on a sugar-free diet, so the weight is coming off really well, but once I'm free of this diabetes, I'm still going to treat myself to this recipes because, to be honest, your recipe is truly the very best I have ever seen any chef make! No word of a lie! Congratulations! Superb and outstanding work!
the BESTTTTTTTT cinnamon roll recipe i've EVER had. and i don't even like cinnamon rolls that much. this is a superior recipe. claire is literally mother
Just made this. It’s excellent, but some changes I’m making for next time: 1. More cinnamon in filling. The flavor is a little light. 2. Full 20min bake time after uncovering. The dough doesn’t bring much to the table flavor wise and it’s very light, so crispy texture is the only option. 3. Less butter in icing. The butter/cream cheese flavor balance is off imo, so less butter would probably work.
if you use a standard metal bakers scraper you can perfectly measure 2 scrolls per length then cut each of those in half. you can do this quick measure of its total length before cutting aswell to make sure its long enough to get 15
The recipe is WOW! I made it the first time just like you did. I was craving for them the other day, but I had no time to make the dough in advance and I just made it like a regular, with one rising. They were hard to cut, sticky, but the taste was fantastic. The next time I make them, I will still go by your recipe (chilling the doug over night). It just hits diffeent.
Ooh now must try. Made A kneaded overnight batch last weekend for Sunday morning. Sadly they were not as good as my own old multi-knead recipe, it was dry and disappointing. So will try these as Claire has not let me down ever. Thank you
I think a cool video idea is if someone lays out a bunch of ingredients(pre-measured or not ) and Clare has to figure out what she is making based on the ingredients in front of her and by the end someone tells her if she was right or not idk I think it would be cool to test her cooking skills
I love cinnamon rolls! but I hate the cream cheese frosting... So, I paint them with condensed milk instead before I bake them completely so it caramelises all over!
I'm cracking up that the first part of this video called her a Food Processor Professional. If anyone knows Claire, she never uses hers because she hates cleaning it. 😂
Ms Saffitz really went against the grain with this one lol. Nearly everything I know about cinnamon rolls, she went the opposite! From cold butter, to cold water.. Im excited to give this recipe a go
Claire said once that she would love to make a sourdough panettone, I'd love to see her do it here! Along with a guide on how to convert regular recipes into sourdough ones.
@@SpArK4GrL Girl, join me on my journey of commenting on every Claire video asking her to do a sourdough conversion video! All I have found online is a ratio of how much starter to substitute for dry active yeast (100g for 5-7g), but I am really confused about other things like should I punch down the dough? Should it double? Do I need to add more sugar? For your case, I would just throw in a cup of discard and not bother altering anything else because the cookies aren't yeasted anyway but idk
Is there a worry about the eggs scrambling in the hot milk/roux mixture? Also want to say how much I LOVE Claire's recipes!! I've made challah, focaccia, and sourdough all with being a beginner baker. Thanks for making your recipes so clear and delicious!
it should be cool enough at that point to not cook the eggs immediately once you add them, but like the other poster said if you're worried, give it a little more time to cool before whisking them in... I was also going to suggest whisking the eggs in a separate bowl and slowly whisking in the warm milk/roux mixture, i.e. tempering as in a custard recipe, but I'm not sure how this will work with the presence of the tangzhong (roux). Also a lover of Claire's recipes here. I made the croissants from this channel and followed the instructions exactly, and they came out perfect. My first attempt at croissants since culinary school. I've also been making cinnamon rolls using one of her recipes from this channel and they also come out great so I will definitely be trying this one.
That first step with the milk and flour is also called tangzhong, which is great for all kinds of breads! I learned about it from Lan Lam of America's Test Kitchen (video here, if you're interested: ruclips.net/video/9mTbqmvoCvk/видео.html)
The day this came out, I searched for "cinnamon roll recipe Claire Saffitz" and was so sad that there wasn't one on her personal channel. An hour later, this video came out! Happy to say this is a tried and true recipe for me! Thanks, Miss Saffitz. You never fail me!
It's actually her brioche recipe, She makes a pistachio bun along with it that is essentially a cinnamon roll, NYTcooking.
There is one more in her channel with walnut maple sticky bun, which is just a replacement of the filling to this one.
Im always so happy to find out that Claire has a video for a recipe im looking up. Makes it oh so much easier to replicate properly than most other sources.
I'd like the cinabun recipe. I've be😢😮en looking for 1 like this for long time.
Please send this ASAP so excited can't wait to get it & the Pistachio would be nice to have as well.
Thank you 😢
Without shaming the stand mixer, and I love the colour: if you truly cannot afford it or borrow it, use your hands or those of someone else. You can still make great cinnamon rolls with this recipe and you will also have a great time.
Centuries of mostly moms and grannies used this as a workout. ❤❤❤ There is no shame in not being able to buy a stand mixer.
I am just writing this because poverty shame is real and everybody deserves delicious cinnamon rolls from Claire's great recipe. ❤
You would probably be best served looking for a similar recipe that is proven to be hand workable. The Chain Baker has a very similar one that is made for hand kneading.
the bread is my body.
I made this today with a cheap hand mixer. Had to take a break inbetween so the motor didn't overheat, but it worked out fine. Where I Iive almost nobody has a stand mixer except for people who bake pretty much everyday and can afford it. Most recipes still turn out fine with just a hand mixer.
I'm 44, have been baking ever since I can remember, and honestly...I hate stand mixers. I use my hands or a hand mixer, and everything always turns out delicious.
@@kjdude8765 I made this recipe by hand and it was fine. If you have the time and energy to do it, it still works.
Claire’s episodes are always so entertaining and informative.
i agree. I learn so much!
1:26 scald milk & prep dough (1/3 cup milk) mixer 2/3 stays in pot
3:22 make rue (1/4 cup flower to 2/3 milk, heat and whisk
4:32 scrape into stand mixer
5:00 add 1/4 cup ice cold water
5:20 3 eggs in bowl and whisk
5:39 chill in fridge 10 min
6:00 add all purpose flour & teaspoon of active dry yeast to mixing bowl
7:13 mix at low speed
7:35 cover bowl 5 min (pull out butter from fridge)
8:00 salt and sugar into bowl still mixing 20 more minutes
9:28 add 1 stick of COOL temp butter bit by bit
11:45 scrape out dough when butter incorporated
12:23 let rise in greased bowl at room temp for an hour then fridge overnight
Filling:
13:20 pulverize 4 oz biscoff cookies with salt, teaspoon of FRESH ground cinnamon (not too much mix) ,and 1/2 c Demarara sugar
15:10 stick and a half of unsalted butter mixed with powder
15:48 prep 13x9 aluminum pan and flower work surface
By buttering sides, press parchment into pan, butter partchment
17:00 butter foil same size as pan
18:00 fill , roll , cut
18:36 roll out dough 1/4 inch thick dusting when needed
20:36 spread filling leaving clean border
21:16 roll it up!
22:34 trim edges
Cut into 3rds then each 3rd into 5
25:08 buns proof 45 min oven 350F, foil on top tightly
30:26 15 min with foil 15 min without at 350•
*cream cheese icing *
Powere sugar, cream cheese, vanilla , 6 tablespoons room temp butter
27:40
28:30 let buns cool, add icing
Thank you for this ☺️
Thank you!!!!!!!!!!❤❤❤❤
Thanks! These are going to be on my Christmas desert table, all thanks to you! Now if someone would just do this on the NYT chocolate cake video!
😊 thank you!
How much flour? And one correction: 1 T., not 1 t., cinnamon.
Can I give ONE tip from my mom who used to be a baker? Please crack your eggs in a clear bowl separate from what you are cooking. That way you can inspect the egg. One time my mom was making her cake mix and had everything in the bowl with all that expensive butter, cracked the egg into the bowl, and it was bloody. She had to dump it all and start again. She never did that again. Lol!! I just found Claire and can't get enough of her videos!!
I agree, but a blood spot in an egg won’t hurt you. I once got contaminated eggs, they looked fine on the outside but had MOLD growing inside!!!!
I enjoy the precision of baking that Claire uses and the detail and technical level of her explanations. also I just had no idea that other people liked to unravel the cinnamon rolls while eating them. I don't know why I like to but it is kind of fun. lol
bc the center is always the best part 😊
lol.. so many people eat them that way....
Come on… everyone loves unrolling it when consuming it ❤😊❤
Like her descriptions but I could personally use some gram measurements
Claire Saffitz "Food Processor Professional" cracked me up 😂 I've loved every recipe of Claire's that I've ever made, so im definitely trying these. Thanks!
I am from New Orleans Louisiana and I love everything you do chef,!!!
Not joking when I say I’ve probably watched 70 different, full- length cinnamon roll recipe videos. Maybe more. This one is now my favorite. Bon Appetite was my goto but this one bumped it to a close second. This host is it. So knowledgable and she explain things so well.
Hey guys
I've recently had my very first cinnamon rolls from cinnabon n wanted to make them at home
Could you help me find the best recipe according to your personal experience
That would be a great favour
Thank you 🤗
@@chaudhryayeshafaisal9414 Joshua Weissmans recipe.
@hauz287 thanks loads 👍
@@honestly3371 I did. The biscuits over power the cinnamon, also the dough seems to turn out more crumbly then bready if that makes sense? I really liked Josh's recipe more honestly .
@@honestly3371 I understand completely. Butter is so expensive and baking all together. To bake something in such a big batch and it not coming out good is such a heartbreak. Joshua's recipe is a really good standard bake. Idk about raisins and apples but let me know how it turns out I'll try it next time I bake.
For cinnamon rolls I’ve been using your All Purpose Enriched Dough recipe! Last time I add browned butter, brown sugar, and cinnamon to the dough recipe. And man man man, absolutely DELICIOUS. Pillowy and perfectly sweet. ☺️ no dry or crumbly cinnamon rolls over here! Just pull-aparty goodness
I would die for Claire from the NYT Cooking channel
i remember this trend jajaja
I would die for Clair from Claire Saffitz x Dessert Person channel
Ah. I see you’re a man of culture as well
IWDFCSOTNYTCC?
Love how she plays with her hair constantly throughout this video preparing food. I am suggesting a hair tie, or braid it, maybe a hairnet …
I've made these twice already and they are the best cinnamon rolls I've ever made! I do not have a mixer like that, so I did everything by hand. Sure, it takes time and it's a good workout, but the dough is very pleasant to work with and my goodness, is it worth it.
Any tips for doing it by hand?
@@martaavlas7970 I didn't notice you commented, sorry for the late response! I actually thought it was pretty easy, you just really need to work the dough and have patience :)
I let the dough sit in fridge for 2 hours and made them, we couldn’t wait, this is the best recipe, so light and fluffy. I used extra cinnamon , and vanilla extract in cinnamon sugar and I love a bit of fresh squeezed lemon in my cream cheese frosting. Thank you.
And with this recipe the winter season is officially open! Love it!
Claire ROCKS! She makes every recipe manageable.
I just want to say - I love Claire!! I started watching her videos during lockdown and she got me back into baking! I've dared to make things I wouldn't normally be brave enough to make, all because of how fun and detailed she is. Long may she reign!
Claire: The best cooking instructor on the Internet. Clear, complete, and concise (and charm).
This video is so detailed and serves as the perfect companion to the written recipe on NYT Cooking. Claire's recipes are so well written, and she uses great descriptors to give you a fighting-chance-in-hell of having your pastry turn out as good as hers. I followed her directions as written (and spoken), and these are maybe the best thing I have ever made in my life. The biscoff cookie in the cinnamon layer lends the often grainy portion of a cinnamon roll to be velvety, complex and complimentary to the brioche-style dough. The dough is where the time is spent on this recipe, it takes about an hour from start to finish, but the rolls themselves come together beautifully, and the cream cheese frosting is incredible. The hardest thing about this recipe is limiting yourself to just one cinnamon roll per setting.
Claire taught me to bake confidently. I have never had a fail with her recipes. I'm obsesessed with her, ( in a healthy way .)
is there a Claire-fan club we can join?
So you wouldn't die for her?
I tried this recipe. As a complete novice, I found the instructions easy to follow with the video. The dough was excellent! This was one bake I Didn't throw away! Thank you!
I think Claire is one of my favorite bakers on RUclips. Her hiatus from youtube was good on my diet but not good for my soul. These rolls look amazing and I will be trying this out soon!
She didn't go anywhere, she has her own RUclips channel where she's posted a video a week for years now!
I learn so much when Claire is explaining stuff! I don't even really bake, but I catch myself in the kitchen when my mom is cooking saying "claire saffitz said you should..." :')
Claire, I love how you give us the reasoning (aka madness) behind all of your methods. It's fascinating! And it makes for easier learning. Thank you!
The way Claire explains things in ways that genuinely make baking and cooking less "scary" has actually and legitimately improved my life. It's such a culmination of small things that she shares in ways that don't make you feel stupid for not knowing. I genuinely love just hearing her explain WHY she's doing what she's doing.
I love the science behind the cooking! I really enjoying knowing the "why" of why a step is done. As usual, Claire knocks it out of the park!
She seems soo much happier and fulfilled in her work since leaving Bon Appetit
A little touch of cardamom in the filling is simply lovely too.
I’m eager to try your recipe. As a beginner baker, I really appreciated that you explained all the minute intricacies of making a good dough and you did everything from scratch. Thanks 😊
I tried so many recipes I've seen on youtube but this one is hands down the best for cinnamon rolls so far. Even after 2 days only 20 seconds in the microwave and I am WOWed again.
These are fire. Just finished eating the first three. We ended up needing to bake three in a separate pan, but they all turned out wonderful. I was a little worried on the overnight rise, but TBH, these are the best cinnamon rolls I've ever made.
Agreed. Made them yesterday and wont change a thing that was prescribed
So they're not just fine. They're good by your own explaination.
@@hauz287 He said they are "fire"; not "fine".
@@hauz287 He said they are "fire"; not "fine".
@@hauz287 disculpa veo que tienes conocimientos, me pregunto si me podrias ayudar con las medidas del rectangulo, de la masa a rellenar, te lo agradeceria
Cinnamon buns on Christmas morning have been a tradition for my fam since I was a kid. We’ve carried in through to a new annual tradition of a “Thanks-mas” weekend that my immediate family does between Thanksgiving and Christmas since we all have in-laws and live in different states now. This video and Claire’s reliable, reassuring recipes inspired me to volunteer to make the buns this year. The weekend came to an abrupt end and needed a rain check after a Covid scare, but everyone still got a bun or two (or three or four or five…) and let me tell you that they were absolutely, 100% worth the work and voted the most delicious part of our poorly-fated plans. Thank you, Claire for still giving us a delicious way to celebrate together. Now I want to make them every weekend because they are so mouth-watering!
I've been making cinnamon rolls with her All Purpose Enriched Dough from one of these episodes (One Buttery Dough: 3 Perfect Recipes) and they come out great every time. I'm shocked (but also not bc, well it's Claire) she was able to develop a dough recipe that worked better than that one. l definitely want to try this as soon as my oven gets fixed 🤬
Claire Saffitz makes everything easy to understand, love the look of this.
This looks fabulous! I’ve been thinking of trying tangzhong with my next yeast bread bake. What an interesting idea to use the cookies for the filling! Note about the stand mixer…this can absolutely be made without one in a big bowl. Either knead to windowpane test, or do the fold & turn every 20-30 minutes. About Kitchen Aid mixers: if you can find one dated before 1986 with “Hobart” printed on the underside, buy it! (KA was made by Hobart before 1986, then was sold.) You can have it refurbished-if needed- and you will have a great little workhorse. I wore out a newer KA “Pro” - customer service was great and replaced it quickly, but I had lost faith in it. It couldn’t hold up to a stollen dough at all. I found an option to buy a refurbished “commercial” 7 qt KA & it is much more heavy duty than the “Pro”. We took off the housing and the motor was much more substantial. Sorry, I can’t remember where I got it. If you find one at a yard sale, they have orange heavy duty power cords & stainless steel paddles, instead of aluminum.
Thank you for these wonderful tips!
i have heard a bit about tangzhong, i knew that sounded familar!
thanks for the non-stand mixer tips. it really would have been nice had she made it . I get it's easier but still.
I just finished eating these this morning, and they were SO good! I was worried they wouldn't be worth all the effort - but wow. They are. Thank you, Claire!
P.S. I took a little less than half the icing and iced the rolls while they were still quite hot, then I let them cool another 5-10 minutes, and then I put on the rest of the icing. I wanted some of the icing goodness to really melt into the nooks and crannies of the rolls. Suffice it to say that I do not regret that decision! Highly recommended!
Wont be making these but i always learn something from Claire ❤
I've made this cinnamon roll and had it for breakfast. and I couldn't stop oohing and aahing!! THANK YOU, Claire, so much for sharing your recipes. Thanks to well-made cinnamon rolls, I've become a lucky person who is so happy early in the morning.
Claire has a way of cooking that is just so relaxing, love her energy and the food she makes!
I absolutely loved this recipe, I tried the King Arthur and bon appetite recipe and this one was hands down the best one. The texture was soft and fluffy absolutely love even with the long process. My go to recipe from now on.
Made these and they truly are the best cinnamon rolls of my life. Thanks, Claire
Thank you Claire and #NYTimesCooking. Nice to have a recipe that uses all-purpose rather than bread flour. Appreciate those little tips like how to scald milk and covering your pan for the first 15 minutes.
Eso de tapar la olla 15 minutos no lo entendi cual olla
Beautiful rolls, love the swirls! The “roux” is called tangzhong. I’ve seen it in a few recipes for bread and cinnamon rolls. Will def try this recipe!
Joy is what happens to us when we allow ourselves to recognize how good things really are.
I just made for my daughters bday breakfast!!! AMAZING!!!! I'm brazilian and my daughter is not a big fan of cinnamon! I switched part of the butter for dulce de leche, and the biscoff for "biscoito da vaquinha", a famous cookie here in brazil, made of malted milk (biscoff is very expensive here either, and biscoito da vaquinha is just delicious!). amazing, amazing! I'm very happy!! Thank you so much! best regards from brazil!
I love how she explains the science of cooking. She is great!!
Ive been using Clairs Pistachio Morning Buns recipe to make cinnamon rolls for awhile now. Im happy to see this one is very similar but made perfect for cinnamon rolls. Cant wait to try them myself!
Great video, Claire. Keep going with your style. I watch to pick up technique tips. Like putting tension on the roll right from the first tug and tuck.
Very good , crumb soft and filling not too sweet. I like the biscoff cookie filling . I tried so many cinnamon roll recipes before but your recipe is the best with or without frosting. Thks for sharing.
I followed the online recipe and added the tablespoon of vanilla to the frosting. I thought it should be a teaspoon but followed the recipe all the way and the rolls were great. Very soft bread dough that torn like cotton candy just not sweet like cotton candy. Will use this recipe again.
Claire is the best!! Also her using a dry 1/4 cup to pour the water made me feel seen 😎😎❤️❤️❤️
Claire makes my baking experience soo much more worthwhile
Claire’s episodes are my faves 😍😍
Hi! Coming in from the United Kingdom! That was incredibly fun to watch! Sadly, at present, I'm on a 400cal diet due to weight gain and diabetes! Damb! lool I love Cinnamon Buns soooo much, so I chose to take my delight in the form of just watching you bake these beautiful gems! I'm just about on a sugar-free diet, so the weight is coming off really well, but once I'm free of this diabetes, I'm still going to treat myself to this recipes because, to be honest, your recipe is truly the very best I have ever seen any chef make! No word of a lie! Congratulations! Superb and outstanding work!
the BESTTTTTTTT cinnamon roll recipe i've EVER had. and i don't even like cinnamon rolls that much. this is a superior recipe. claire is literally mother
Biscoff cookies for the filling, Claire has out done herself this time 😍
Got so excited to see Claire again! Yay
I made these this weekend - my family is raving about them! Thanks, Claire!
So much technique! 😍
Just made this. It’s excellent, but some changes I’m making for next time:
1. More cinnamon in filling. The flavor is a little light.
2. Full 20min bake time after uncovering. The dough doesn’t bring much to the table flavor wise and it’s very light, so crispy texture is the only option.
3. Less butter in icing. The butter/cream cheese flavor balance is off imo, so less butter would probably work.
if you use a standard metal bakers scraper you can perfectly measure 2 scrolls per length then cut each of those in half. you can do this quick measure of its total length before cutting aswell to make sure its long enough to get 15
I love to make homemade cinnamon rolls, and this recipe looks like a level up - can’t wait to try for a special occassion
People don’t have favorite recipes anymore, they just have favorite recipe videos to watch
Okey
The recipe is WOW! I made it the first time just like you did. I was craving for them the other day, but I had no time to make the dough in advance and I just made it like a regular, with one rising.
They were hard to cut, sticky, but the taste was fantastic.
The next time I make them, I will still go by your recipe (chilling the doug over night). It just hits diffeent.
Love Claire so much - I always learn something from her videos and the recipes are always delicious! I am definitely making these over the holidays!
I remember in her other video on her channel she said she didn’t really like cinnamon rolls 😂 CLAIRE
That looked so good I think I’m going to try it and surprise my wife on Sunday morning coffee , thank you
Ooh now must try.
Made A kneaded overnight batch last weekend for Sunday morning.
Sadly they were not as good as my own old multi-knead recipe, it was dry and disappointing.
So will try these as Claire has not let me down ever.
Thank you
These were so delicious. I made a few little mistakes along the way and still these are the best ones I ever had.
Claire is my favorite.
And with this recipe the winter season is officially open! Love it!. Claire’s episodes are always so entertaining and informative..
I think a cool video idea is if someone lays out a bunch of ingredients(pre-measured or not ) and Clare has to figure out what she is making based on the ingredients in front of her and by the end someone tells her if she was right or not idk I think it would be cool to test her cooking skills
this is the best cinnamon roll recipe i have ever found so far!
10/10, the best one I've ever made ! It's worth the time to do it properly !
I made these and took them to work today and everyone went absolutly nuts It was awesome!!!!!
I love cinnamon rolls! but I hate the cream cheese frosting... So, I paint them with condensed milk instead before I bake them completely so it caramelises all over!
So nice to see her here!
Great lesson!
I'm cracking up that the first part of this video called her a Food Processor Professional. If anyone knows Claire, she never uses hers because she hates cleaning it. 😂
Claire you are the best! Thank you for teaching me so much!
We all search for a fast recipe. Or a short video of it.
But, this was a delight to watch. All of it. Not even speeding it up.
Incredible content as always. The kids absolutely are worth more as spies. Great point.
Ever since making milk bread years ago, I have always started my breads with a rue, it makes such a big difference in texture.
We love you Claire!
Cant wait to try it!!
Fun! Love your recipes. Thank you.
Hey Claire! Thank you so much for this recipe.
Could you please , make possible to make with your way,
cardamom buns with sourdough?
Ms Saffitz really went against the grain with this one lol. Nearly everything I know about cinnamon rolls, she went the opposite! From cold butter, to cold water.. Im excited to give this recipe a go
Just what I was thinking, which is making me scared to try. Did you try it/did it workout for you?
They look perfect, delicious and pretty❤. Thank you…
Can't wait to try this recipe! The cinnamon rolls look so delicious! I love how informative this video is!
Died at “Food Processor Professional”🤣
Every recipe that I have made from Claire’s book it has been a PERFECTION of a dessert. I preach the Dessert Person gospel 🥹🥹🥹🥹
Serendipitous I was literally just looking for a Claire Saffitz Cinnamon Roll recipe 🙏🙏🙏
Claire said once that she would love to make a sourdough panettone, I'd love to see her do it here! Along with a guide on how to convert regular recipes into sourdough ones.
I’d love to see this as well! I’ve been trying to convert her chocolate chip cookie recipe to a sourdough one and it’s definitely tricky haha
@@SpArK4GrL Girl, join me on my journey of commenting on every Claire video asking her to do a sourdough conversion video! All I have found online is a ratio of how much starter to substitute for dry active yeast (100g for 5-7g), but I am really confused about other things like should I punch down the dough? Should it double? Do I need to add more sugar?
For your case, I would just throw in a cup of discard and not bother altering anything else because the cookies aren't yeasted anyway but idk
the likelihood of me ever making this is slim to none but i'm seated to watch this whole video
Atrevete que podrias perder
So good, Claire, thank you.
Claire does it again!
@GabrielWilliams-432 dude wtf
I want to add a couple splashes of cointreau and some orange zest into that frosting so bad. These look amazing!
Is there a worry about the eggs scrambling in the hot milk/roux mixture?
Also want to say how much I LOVE Claire's recipes!! I've made challah, focaccia, and sourdough all with being a beginner baker. Thanks for making your recipes so clear and delicious!
If you are worried, just give it extra time to cool off.
it should be cool enough at that point to not cook the eggs immediately once you add them, but like the other poster said if you're worried, give it a little more time to cool before whisking them in... I was also going to suggest whisking the eggs in a separate bowl and slowly whisking in the warm milk/roux mixture, i.e. tempering as in a custard recipe, but I'm not sure how this will work with the presence of the tangzhong (roux).
Also a lover of Claire's recipes here. I made the croissants from this channel and followed the instructions exactly, and they came out perfect. My first attempt at croissants since culinary school. I've also been making cinnamon rolls using one of her recipes from this channel and they also come out great so I will definitely be trying this one.
got claim powder earlier today now cinnamon rolls.. A DAY OF COOKING WITH CLAIRE! LOVE IT
That first step with the milk and flour is also called tangzhong, which is great for all kinds of breads! I learned about it from Lan Lam of America's Test Kitchen (video here, if you're interested: ruclips.net/video/9mTbqmvoCvk/видео.html)
What's funny is a learned that from Claire's book
I actually learned this from a frosting recipe, and that's the only frosting anybody asks me to make anymore.