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!

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. ❤

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 biscoff cookies with salt and teaspoon of FRESH ground cinnamon (not too much mix) 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

Claire’s episodes are always so entertaining and informative.

I would die for Claire from the NYT Cooking channel

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.

And with this recipe the winter season is officially open! Love it!

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, 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!

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!

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 think Claire is one of my favorite bakers on UKposts. 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!

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.

Claire: The best cooking instructor on the Internet. Clear, complete, and concise (and charm).

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 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'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.

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

Claire has a way of cooking that is just so relaxing, love her energy and the food she makes!

Died at “Food Processor Professional”🤣

I love how she explains the science of cooking. She is great!!

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.

Made these and they truly are the best cinnamon rolls of my life. Thanks, Claire

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..." :')

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. 😂

I made these this weekend - my family is raving about them! Thanks, Claire!

Claire you are the best! Thank you for teaching me so much!

Claire Saffitz makes everything easy to understand, love the look of this.

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

Can't wait to try this recipe! The cinnamon rolls look so delicious! I love how informative this video is!

I love to make homemade cinnamon rolls, and this recipe looks like a level up - can’t wait to try for a special occassion

Claire ROCKS! She makes every recipe manageable.

She seems soo much happier and fulfilled in her work since leaving Bon Appetit

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 🤬

I love this series!

Claire taught me to bake confidently. I have never had a fail with her recipes. I'm obsesessed with her, ( in a healthy way .)

Claire’s episodes are my faves 😍😍

Got so excited to see Claire again! Yay

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 remember in her other video on her channel she said she didn’t really like cinnamon rolls 😂 CLAIRE

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

Love Claire I try all her recipes!

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!

Fun! Love your recipes. Thank you.

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.

Claire needs to be a global brand. She’s a genius and more people need to see her videos.

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.

Serendipitous I was literally just looking for a Claire Saffitz Cinnamon Roll recipe 🙏🙏🙏

Made it. Delicious. Thank you Claire. 🙏🏻👍🏼

Cant wait to try it!!

So much technique! 😍

She is always my go to person for great food

It looks so delicious! I’m going to try this recipe this weekend

Biscoff cookies for the filling, Claire has out done herself this time 😍

10/10, the best one I've ever made ! It's worth the time to do it properly !

Yum, gonna try this recipe!🤤

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.

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!!

So good, Claire, thank you.

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.

Claire is the best!! Also her using a dry 1/4 cup to pour the water made me feel seen 😎😎❤️❤️❤️

Great recipe! Thank you!!

Wont be making these but i always learn something from Claire ❤

We love Claire! Gonna see if I can make them!!

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.

So nice to see her here!

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

Great lesson!

We love you Claire!

Ever since making milk bread years ago, I have always started my breads with a rue, it makes such a big difference in texture.

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: ukposts.info/have/v-deo/cZ2FlqekraV0158.html)

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.

Nicely executed Chef!👊🏽Will try yr version of it today.

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 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!

That looked so good I think I’m going to try it and surprise my wife on Sunday morning coffee , thank you

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!

100% agree on too many disappointing cinnamon rolls. I’m expecting soft and tender but they’re too often dry and crumbly. I’m no baker, but I think I’m going to give these a shot!

omg. this looks so good

Those are the most beautiful rolls I have ever seen! 😍 🤤

Excellent instruction.

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

got claim powder earlier today now cinnamon rolls.. A DAY OF COOKING WITH CLAIRE! LOVE IT

scalding the milk is a secret trick. thanks for explaining its purpose, master chef.

cinnamon rolls are a classic! love to add more warm spices haha

Claire is my favorite.

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!

Biscoff. I would never have guessed! Those look amazing.

this is the best cinnamon roll recipe i have ever found so far!

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'm hoping Claire baked those ends (i call them the "baker's ends") separately and nommed them off-camera. I totally would.

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.

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.

Again,awesome!😄

I enjoy her videos and nerdy love of baking. I too am a nerdy science baker. I made her chocolate chip cookies. Lots of work. Tasted good. My go-to is the Original Toll House Recipe. Also good and much less work. I made these cinnamon rolls and had friends taste test next to my go-to Divas Can Cook recipe. They were both equally good and my go-to is ALOT less work.

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!

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

They look perfect, delicious and pretty❤. Thank you…