Ready to get your bake on? You’re in luck, Claire Saffitz is here! “Try This at Home” is a series that guides you through different baking projects and techniques.
This time, Claire is showing us how to make her recipe for cinnamon rolls, with a special trick that makes them extra special. Watch on to learn her tips and tricks.
Get the recipe: https://nyti.ms/3Ryz5wK
——————————————
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
TWITTER: http://bit.ly/2RZB6ng
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
20 Comments
They look perfect, delicious and pretty❤. 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?
Love the recipe! The print option is off, it doubles up the words on some of the steps. Had to screen shot it all to print.😢😢😢
Mixer throws in the towel and walks off the counter. 😄
Need to make this….I am interested in that spatula…just what I been looking for. Also, where do I find that pan.
i love the scienceeeeeeee
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.
Can we please get Emma Chamberlain x Claire Saffitz part 2?! They collabed before and I need it again pleaseee! ❤
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.
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!
Claire is my favorite.
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!
Awesome
Nothing has resonated more with my OCD than “baking with a ruler” 🥲
Zle rolky
Claire is a kitchen chemist ⚗️
Can't wait to try this recipe! The cinnamon rolls look so delicious! I love how informative this video is!
Claire Saffitz makes everything easy to understand, love the look of this.
She seems soo much happier and fulfilled in her work since leaving Bon Appetit
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