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

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  • Published: 31 May 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
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Comments • 1 418

  • Aruna
    Aruna  3 hours back

    These look soooo yummy! Need to try, thanks Claire, great as always :)

    • Gedor De gulli
      Gedor De gulli  3 days back

      This recipe is stupid my dough is completely liquid

      • BeatrizSM99
        BeatrizSM99  4 days back

        I can't stop thinking about the quantity of dishes that need to be washed and who does that

        • asian_nerd 101
          asian_nerd 101  1 weeks back

          I've made these several times and every time my cinnamon sugar mixture cooks out of the buns and on to the pan. How can I keep the filling inside and get that caramelized bottom?

          • Sosse Serpenti
            Sosse Serpenti  2 weeks back

            My two faves: Claire and morning buns!

            • Jenri Singal
              Jenri Singal  2 weeks back

              Your beautifull chef.

              • Madalyn Maree
                Madalyn Maree  2 weeks back

                i highly recommend this recipe! they taste amazing!

                • abemagic10
                  abemagic10  2 weeks back

                  what about a split of wholewheat and chestnut flour?

                  • abemagic10
                    abemagic10  2 weeks back

                    TOO much sugar . :/ alternatives?

                • Michael Vegas
                  Michael Vegas  2 weeks back

                  Honest to God! Is there anything this Unicorn-Woman can’t make?!? 🦄 (Someone please give dis bish her own eff’n show!!!)

                  • Ariel Arii
                    Ariel Arii  2 weeks back

                    It'sa honey bun now.

                    • Paul Kevin Koehler
                      Paul Kevin Koehler  3 weeks back

                      Boy, it's hard being a vegan sometimes.

                      • doe
                        doe  3 weeks back

                        Mmmm diabetes

                        • superbakes
                          superbakes  3 weeks back

                          Wow. I've tried different recipes for these. Yours look amazing!

                          • TYLER MILLER
                            TYLER MILLER  3 weeks back

                            I would like to cinnamon her buns

                            • truebodhi
                              truebodhi  3 weeks back

                              Hi Claire! I love watching your shows but, alas i have celiac disease. I was just wondering, could try a gluten free morning buns?

                              • alice gray marks
                                alice gray marks  3 weeks back

                                at what point in this recipe would you stop prepping the night before? How does that timing work? Please and . thanks.

                                • todd
                                  todd  3 weeks back

                                  My guess is that you roll it out in the morning. Perhaps the recipe in the cookbook makes this clearer. Good question.

                              • Gracious Rosebud
                                Gracious Rosebud  4 weeks back

                                If it’s from Claire, it HAS to be more sophisticated!👸

                                • Dayz
                                  Dayz  4 weeks back

                                  If y’all think this is a lot, you must see Cinnabon. I’ve worked there and geez the sugar is crazy!

                                  • Rami Sabeh
                                    Rami Sabeh  4 weeks back

                                    I will eat these in the morning, at noon, afternoon, and at night. Screw the system.

                                    • Алина Никулина

                                      Claire is a lil’ cinnamon bun herself

                                      • No Name
                                        No Name  1 months back

                                        *tasty could never*

                                        • No Name
                                          No Name  1 months back

                                          shes honestly just so likable

                                          • Diane Chung
                                            Diane Chung  1 months back

                                            Guys this bread is the real deal delicious, not close to kidding!! Here's the lazy way, for anyone who wants to cut out the overnight rest, doesn't have a muffin tin but does have a large baking sheet, and/or has no whole wheat flour - not sure if exactly same results (shape aside) but really damn delicious!!!
                                            - I subbed bread flour for the whole wheat that she called for (so it's all bread flour that's sprinkled on the dough during the first proof).
                                            - After that first proof in the kitchenaid bowl, when you mix in the additional dough ingredients, add the milk warm rather than cold like claire asks for, and room-temperature egg yolks. that way your dough stays plenty warm, and you can start a dough rise right away.
                                            - at this point you're probably mixing up the second part of the dough ingredients, once you've mixed them in, I read somewhere that these kinds of high-gluten breads should have some autolyse time (where apparently gluten "soaks" up the water, making it much easier to develop during the 8-10 min. dough beating part next step). Basically you let the dough rest for some time, I do 15-20 minutes, before beating. Not a quick-tip, of course, can skip.
                                            - proof: after the dough's been all mixed up and beaten so that the gluten is well developed, don't put the dough in the fridge, rather, go straight to proofing it chuck in into a large, well-greased, bakeware-friendly container. Put the whole thing into the oven. Turn on the oven to 150F; turn off once it's reached 150. Tip: to keep the dough moist during proof, put a plate of hot steaming water on the bottom rack before turning on the oven and don't open the door at all while the dough is in there, -or- spray water on the dough periodically during proof. You can use these tips in the final proof stage as well later on.
                                            - Once the proof of the whole dough has finished (it doesn't need to double in size or even 50%, you just wanted it to be a pretty warm dough, aerated fairly with bubbles throughout), roll it out onto the parchment paper and continue with the original recipe directions from there.
                                            - final proof: for added laziness, once you have your giant morning bun log roll, before you cut it, move the entire parchment paper onto an extra large cookie pan. grease the unoccupied part of that same large parchment paper you used for the recipe. as you cut the log, place each bun on the parchment sheet, at least about 1 inch apart so that they can have room to proof and expand again. you should have 12 buns on a large parchment-lined cookie pan. throw that in the oven and do the 150 F oven proof again (really make sure to moisturize this time! the small buns are more prone to drying out) for the same time as called for in the recipe (25-30 min).
                                            - bake: then turn on the oven to 350 to do the actual bake, there you have it, addiction in a carby fluffy bite w/o the 8 hours for impatient folks like me!!

                                            - ok reheat: microwave or bake up-side down and serve that way, less messy because all that delicious cinnamon glaze that caramelized at the bottom of the pan during baking stays sitting on your bun, rather than sticking to the plate😄

                                            enjoy!!!

                                            • Evie Danielle
                                              Evie Danielle  1 months back

                                              stop playing music in the back plz!

                                              • Colby Su
                                                Colby Su  1 months back

                                                Made these today. Yes a bit of work but was very pleased with the dough. Very nice texture. I want to try again with all bread flour instead of the whole wheat flour.
                                                I baked them in two 12 roll batches. First batch, I put them straight in the tins just like Claire shows. But almost all the filling bubbled right out. The second dozen I placed in parchment lotus cup liners. This held all the yummy sticky goodness in. If you are going to make them make sure you have nice deep muffin tins or tall liners.

                                                • laineylu
                                                  laineylu  1 months back

                                                  wtf i literally just made cinnamon buns and now this is in my recommended... my fbi agent wildin

                                                  • Anu Joy
                                                    Anu Joy  1 months back

                                                    Me too! I had just finished eating one and I saw this in my recommended!

                                                • Moon Star
                                                  Moon Star  1 months back

                                                  Where can I get the recipe

                                                  • Carlo Bellioni
                                                    Carlo Bellioni  1 months back

                                                    baby offset spatula should meet tiny wisk

                                                    • Saro Min
                                                      Saro Min  1 months back

                                                      Why haven't I seen this yet! 😭
                                                      Claire your so awesome!!!! 👍👌

                                                      • ophelia welsch
                                                        ophelia welsch  1 months back

                                                        please no music i love just hearing the test kitchen

                                                        • Megan Tennant
                                                          Megan Tennant  1 months back

                                                          Made these today and they are AMAZING. Thanks for the recipe!!

                                                          • Binc van Laere
                                                            Binc van Laere  1 months back

                                                            "not too sweet"

                                                            • Mauricio Aular
                                                              Mauricio Aular  2 months back

                                                              I came across this video a year ago after it had just been uploaded and it was my first introduction into the world of Bon Appetit which has gone on to become one of my all time favorite YouTube channels and Claire is one of my favorite personalities on here.

                                                              • jessi330
                                                                jessi330  2 months back

                                                                Should call these Honey cinnamon buns. Perfect morning dessert food. :D delicious.

                                                                • Madelen Aas Karlsen
                                                                  Madelen Aas Karlsen  2 months back

                                                                  If you were supposed to use sugar instead of honey in the whole recipe, what would de measurements be? :)

                                                                  • skipsterz
                                                                    skipsterz  2 months back

                                                                    Just pop the can and bake.

                                                                    • Stefano Gomez
                                                                      Stefano Gomez  2 months back

                                                                      This editing made the video look like a commercial

                                                                      • Lauren Ng
                                                                        Lauren Ng  2 months back

                                                                        Someone write me the recipe 😂

                                                                        • Chris Trajectory
                                                                          Chris Trajectory  2 months back

                                                                          I love your work.

                                                                          • Ronald Rivas
                                                                            Ronald Rivas  2 months back

                                                                            I would eat anything Claire makes

                                                                            • Jeremy Ayaay
                                                                              Jeremy Ayaay  2 months back

                                                                              gourmet cinnamon bun

                                                                              • irr3 is on t1Lt
                                                                                irr3 is on t1Lt  2 months back

                                                                                She is the perfect wifey. 😍

                                                                                • Maria Callous
                                                                                  Maria Callous  2 months back

                                                                                  Betty Crocker 1950 edition is the best...

                                                                                  • Anna Fed241
                                                                                    Anna Fed241  2 months back

                                                                                    The thing is she makes this look so simple and easy and I know if I tried it would take at least 12 hours and look like a bomb went off in the kitchen

                                                                                    • VARUN SINGH
                                                                                      VARUN SINGH  2 months back

                                                                                      What's the name of syndrome that gives Claire that breathtaking grey forelock??

                                                                                      • Richard Lund
                                                                                        Richard Lund  2 months back

                                                                                        Great recipe and informative post. I would never have the time to make theses. I need a friend who will make them for me. Pleeeeaaaase!

                                                                                        • J Hruskova
                                                                                          J Hruskova  2 months back

                                                                                          I love the blue mixer and the blue hydroflaskkkkk

                                                                                          • nadja flinn
                                                                                            nadja flinn  2 months back

                                                                                            love love love but the background music is too loud