Make the Best Cinnamon Rolls of Your Life With Claire Saffitz | NYT Cooking

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!

My filling runs out when I cook them. That’s my only complaint. They are delicious.

claire need to lay off them rolls oof

Don’t bother watching if you want the recipie. The NYT REQUIRES A SUBSCRIPTION TO view it. Total waste of time. Unsubscribed.

How much flour did she use?

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.

Interesting use of s string zebel!

This is so complicated why go through so much to make cinnamon rolls😂😂😂

You lost me at Biscoff cookies. So gross.

I use a thermometer to check the milk as it scalds taking it to between 70°C-74°C. This way I never have a boil-over and it is so much easier to get on with other things while the milk is heating.

CLICK BAIT!!!! Keep the recipe, no thanks to subscribing

Sorry but this is waaay to complicated and sooo many steps, totally lost! No. Just No.

Oh. My. HEAVENS. My 16 y.o. daughter and I just made these. We chose to make the dough in the morning and bake them at bedtime. We followed the recipe to the letter, Biscoff wafers and all. Let me tell you... these should be illegal. They are SO GOOD!!! My God that dough was so pillowy soft after I pulled it from the fridge, I wanted to sleep on it. I had to stop myself from eating all the filling before I got it in the middle of the rolls... slapped my kid's hand a few times too... when they were baking it smelled like literal Heaven in my kitchen... and my eyes seriously rolled back in my head my first bite. I was honest to God moaning uncontrollably with each bite, and I wasn't the only one - it sounded like an orgy in my kitchen between the moans and the comments, all of us eating these sinfully delicious rolls at midnight. Lol. Cheers!

Just finally made these. Fantastic flavor and consistency. So yum! One thing that happened, though, and I'm pretty sure I know why, but now how to prevent it. I think the rising of the rolls in the oven squeezed out all the little cookie bits, so I was left with this pasty (delicious) squeeze out on the tops and bottoms of many of my rolls. Leaving that unsatisfying surface deposit of cinnamon between the layers of the spiral. I would like the tastiness to stay inside.

can you adapt recipe to a bread maker?

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.

nice job Claire

You had me at Biscoff Cookies!! They look great!! Can't wait to try them.

I’m not a subscriber of NY Times and I live in Australia. However, I clicked on the link and was able to access the recipe no problem whatsoever. I get the following message at the end of the recipe “You have limited access to New York Times Cooking. Subscribe to return to this recipe, plus over 20,000 more for every interest and skill level.” I think this is quite fair. I was able to save the recipe to my device so that I can cook it when I feel like it. I think that there is so much value in this deep dive video series that it is fair enough to ask for a subscription to access it. I have my own dog training business and, applying the “I’m already a subscriber” logic, anyone enrolling into one of our courses should be able to access them all - I feel this is an unreasonable request. Just FWIW. 🤷‍♀️

Do recipes like this require stand mixer? I'm saving money for one but I want to make most of Claire's recipes but they all require a stand mixer :')

Where can I find the exact ingredient measurements?

If you love cinnamon, try Vietnamese cinnamon.

P S FREAKING 5 OH MY GOD PLEASE, but yes I’d love to see some gaming videos from you. A very great Christmas to you bestie & I hope you have many more

A little touch of cardamom in the filling is simply lovely too.

"This's been chiiling" 🍦 been chilling

How did you get the idea to use Biscoff spekuloos cookies in the filling? Thx.

I’m making these now and the dough in the first part up to the rise remained very dry and it didn’t get to that sticky stretchy consistency like hers. I’ll still proceed and hope for the best!

Can you make ahead ?

I tried this but my yeast is dead and the dough didn't rise 😭😭

How much flour salt and sugar

And with this recipe the winter season is officially open! Love it!. Claire’s episodes are always so entertaining and informative..

Is it possible to make these all the way through putting the rolls in the pan and then put the in the fridge? So that day-of you can just take the pan out of the oven, wait for the buns to rise, and bake?

The printed recipe is inconsistent with the video. 325 degrees for 40-45 minutes vs 275 degrees for 22 minutes.

Make the Best Cinnamon Rolls of Your Life With Cinnamon Roll

Any recommendations for prepping ahead of time? I’d love to make them Christmas morning but don’t have the time to do the recipe day of!

I have always wondered about room temp eggs. Why would you like cold eggs for this recipe?

I’d rather pay for her cookbook instead of a subscription, is this recipe in any of her cookbooks???

Lovely demonstration of yummy cinnamon rolls! Just wondering where you got your rectangular baking pan. I love it.

this is wayyyy too complicated and time comsuming!!...but im sure they taste amazing!

Once the rolls are in the pan, can you do another overnight rise, this time without letting them half-rise like before? OR will that be too much rising time regardless??

Can you freeze the rolled, filled and portioned dough for later use?

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 feel like milk these days is all Ultra Pasteurized and stripped of all natural properties, it lasts for months that warm the milk now seems like an unneeded step. Thoughts anyone?

Undo is at three-Fundo

Can someone tell me how much flour Claire uses? Can't find this info on the video. Thanks!

So the roux step is similar to a tangzhong?

Clair! I love you like a cupcake but dang those are an eyelash under buddy, at least the middle ones… keep rocking!

what if you don’t have a stand mixer? just use hands or what?