Claire Makes a More Sophisticated Cinnamon Bun | From the Test Kitchen | Bon Appétit

Publicado em 31 Mai 2017
Senior Food Editor Claire Saffitz developed these morning buns with some inspiration from Tartine, a little extra cardamom, and whole wheat flour to add a nutty and nearly-heathy flavor. Too many morning buns for your crowd? This recipe halves easily. This is part of BA's Best, a collection of our essential recipes.
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Claire Makes a More Sophisticated Cinnamon Bun | From the Test Kitchen | Bon Appétit

Comentários

  • I love the blue mixer and the blue hydroflaskkkkk

  • love love love but the background music is too loud

  • I see Claire, I click

  • So Claire, When can I put them in the fridge so I can finish them in the morning? After I cover them with the Saran wrap?

  • Claire I like those buns hun

  • Love it.

  • I want claires warm morning buns.

  • Aaaaaaaaa

  • Claire turns me on big time

  • Bon appetit can you guys tell me what the spoon spatula is from. I can’t take my eyes away from it! I love it and i would like to buy one.

  • Came to masterbate, stayed for the recipe

  • I ame frrom France, what is "four whites" supposed to mean uh?! How many milligrams is that?

  • 5:58 pure bun porn!

  • If I learned I was dying of cancer, I would eat one of these every morning for the rest of my life. Pastries are so delicious.

    • $100 bucks says that you could not stop at one. Unless of course you Did have cancer then you probably couldn't finish even one. I guess, unless it was Brain cancer from your cell phone.

  • 4 yolks + 1 extra???

  • Is there a reason why you cover the rising buns with plastic? I thought the dough needed air to rise

  • i kinda expexted kanelbullar... =( (swedish cinnamon buns/rolls)

  • I don’t need music actually, the sound of people in the background is enough. for me at least

  • What makes the differencd between a normal cinnamon bun and one that caramelizes like this one ?

  • Claire would roll a sick joint 👌🏻

  • Vegan version? 💚🌱

  • My mom makes these with a biscuit rather than a yeast dough and they are absolutely delicious. She makes them every Sunday for a sweet treat.

  • okay i really wanna see claire attempt vegan baking. i feel like she’s such a good problem solver that she could turn anything vegan and make it still taste amazing

  • Do you guys have a websight where i can get a written recipe?

  • Loving Claire in 2019. Anyone else?

  • A Diabetic's Kryptonite!

  • lot more then a cup of milk

  • I'm curious how one salt can be 'saltier' than another? If they're both sodium chloride then the only other factors I can think of are grain shape (may affect how it disperses?) and any additives (but I think kosher salt doesn't have added iodine?). Do some table salts come with other non-NaCl salts in them? I'm genuinely curious.

    • Fascinating, thanks!

    • Kosher salt crystals are bigger (hence more air and less NaCl), so same volume Kosher salt would be less salty. If you weigh them out they’d be the same saltiness. You’re right, the size also affects the way we disperse it, especially in a ‘dry’ dish (non-soup based). Also, with regards to additives, it’s actually the other way round, kosher salt can come with “impurities”, because the traditional way is to get them from sea water, so there are other minerals in the water, which contribute to the “sea-like” taste.

  • MAFIA CITY BOISSSSSSSSSSSSSS

  • for anybody wondering, it is 276 calories per bun ;)

  • Her morning buns must be amazing. No joke

  • Why would they say to put them in the tins “cut side up”? She cut the ends off of the roll. Both sides of each roll are the “cut side”. Do they think we’re going to put the round buns in the round tins...sideways? Unless they warn us not to?

  • great video as usual, but is claire even more stunning than usual here? she’s g l o w i n g

  • Butter...butter...butter...morning snack.

  • More like Honey Bun ... The sheer amount of honey used in this recipe it's crazy but they do sound delicious.

  • Where is the written recipe?

  • Never seen a typo before 4:53 and 5:17

  • Where's the recipe??

  • Hello , if you make the subtitle in ur videos that will be great !

  • That smile at the end of the intro and the morning buns... 🤤😊

  • Is this gourmet cinnabon?

  • i hope they taste good, cause they dont look good

  • i dont even like cinnamon rolls but since claire's in it, i am definetly going watching it lol

  • They look wonderful!!! Thank you for your content!!

  • Why am I subscribed to this channel. I always drool all over my iPad haha. The video thank you Claire

  • Tasty is shacking

  • the music was so disturbing for the video! no music next time please? :-)

  • THOSE look DRY and HEAVY..

  • Honey.. thats way too much butter

  • whats the difference between these and cinnamon rolls?

  • Diabetes buns

  • I dont even like cinnamon rolls yet here I am bc I just love Claire 😂

  • Who's better than us Vinny????? Love the shirts guys.

  • Can you please stop using cups as measurement and use the metric system. We live in the 21st century!

  • Music's too loud, guys

  • i made these and they were really really good!! my whole family loved them. i didn’t make the glaze because i don’t like things very sweet and we still ate all 24 buns within a day lol. we don’t have a bread mixer so it was hard to get the dough to the right texture, it was too thick to use our mixer so i kindof folded it a bunch with a dough scraper tool and it took a long time. also, while baking, some of the filling leaked out the rolls and onto the bottom of the oven so i would suggest you place a pan in the lower rack to avoid having to clean that up. sorry for the long comment - this recipe is a lot of work but worth it!!!

  • Metric system people.. join the rest of the globe.

  • Oh man I bet that smells absolutely fantastic!

  • I think I’m a little late am I???

  • Yummmmmm😋😋😋😋

  • 😐😐😐

  • Mmm my mouth watering

  • reminds me of the Swedish Cinnamon Buns

  • Clare makes me want to try cooking. Even tho i can barely boil water to save my life.

  • I love Molly and Brad. They could make a 2 hour video where they just stare at the camera and I would rewatch it at least 10 times.

  • Why is Claire honestly the best person I’ve never met

  • oh my god i love claire

  • I love the quality of BA's videos and the personality of the chef's. It's always a great pick me up. You are doing something right over there!

  • I like this video because it really shows Claire's professionalism and experience. Also Claire is beautiful.

  • The secret true first episode of Gourmet Makes

  • perfect woman, thy name is Claire Saffitz

  • U look hot af.. And u have d Katy perry look.. ❤️❤️❤️❤️😘😘😘

  • Did I miss the cinnamon part?

  • legit just looks like a cinnabon😒

  • Kanelbular!

  • I see Claire I click the vid

  • OK BUT JUST LOOK AT THOSE BUNS

  • You should make honey buns!

  • 4:50 I feel like she rolled a couple of those before lol

  • what is the weight of the dough?

  • method. mix together and allow to stand 5 mins: 1 package active dry yeast 1 c warm whole milk 1 t honey to the mix add and mix three mins: 2 c bread flour 4 egg whites 1/4 c honey to the top of the mix, place: 1 1/2 c bread flour 1 c whole wheat flour stand in warm place 30 mins to the mixture, add: 5 egg yolks 2 t vanilla 2 t kosher salt 2 t fresh orange zest 1/4 c cold whole milk mix to combine while mixer is running, add, piece-by-piece: 1 c room temp butter, cubed chill overnight prepare filling. melt together: 1/2 c butter 3/4 c brown sugar 1/4 c honey 1 T cinnamon 3/4 t ground cardamom when ready to bake buns: halve the dough. using flour, roll out to 16x12" rectangle on parchment paper. spread filling over dough. roll. chill 30 mins. cut into 12 even pieces, and place each piece in greased muffin tins. bake 20-25 minutes at 350 degrees, rotating once. prepare glaze by melting together: 4 T butter 1/4 c honey when buns are baked and while still warm, brush glaze over the top. remove to cooling rack. allow to cool slightly, then serve warm.

  • Wow, just cruised through these comments to see if anyone had happened to write out the measurements/steps, and I'm sorry I did. I hope that no one at the BA kitchen has to read most of these. Commenting on people's looks is not ok. If you don't like the recipe, fine. Don't make it. Use google to figure out conversions from American to metric measurements. If you don't like honey, don't make it. And for the love of all that is good in this world, remember what SOMEone should have taught you: If you don't have anything nice to say, don't say anything at all.

  • How on earth are these not too sweet!? They still look so good though...

  • 2:22 brad looking over to see if he can “help” in some way

  • In sweden this is a classic treet to have with your coffe

  • I'd marry her

  • Still hoping this girl is single 😍

  • That muffin tin ruined them

  • ive found that to make it into a rectagle, its way easier to start with a rectangle shape ;D

  • There called rolls not buns!

  • Morton's is saltier than Diamond. It's all Sodium Chloride, so what exactly does that mean? Should I use a different water because I don't want to use one that is too wet?

  • More videos like this! I love cooking but I'm extra so normal recipes are boring

  • someone stole my sweet roll u^u

  • It looks deliciuos! :D Thanks beautiful Claire.

  • i have the biggest crush on claire

  • You can keep your thots! Ill take me a Claire over them any day!

  • Make gourmet honey buns

  • had morning buns before however I cannot resist icing or cream cheese frosting.

  • Looks delicious but nothing beats Swedish cinnamon buns!

  • ( ͡° ͜ʖ ͡°) nice sticky buns