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

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

[@matthewstebenne3256]

I appreciate how Bon Appétit hasn't fallen into the buzzfeed-style of cooking videos. Keeping it classy and informative.

[@PoppoYoppo]

Yea buzzfeed is all about the MONEY AND VIRALITY bon appetit just trying to cook and show people how they do it

[@origamiSnow]

They also have another source of revenue outside of clickbait articles. Mainly, their magazine. My family orders it and it has such clear and creative recipes. Definitely love taking a few of the old ones with me to college for inspiration.

[@bobgnarly1312]

Far better than buzzfeed

[@trenvert123]

The first law of KZbin dictates that all channels eventually become Buzzfeed. Buzzfeed's problem wasn't that it was Buzzfeed, its problem was that it succumbed to the second law of KZbin: all channels eventually become WatchMojo.

[@nickkingofearth]

Matthew Stebenne totally agree! Buzzfeed is trash

[@curiouslycory]

Made 12 of the rolls and kept the other half of the dough in the fridge for a few more days. Got curious this morning and sure enough, they make great doughnuts! Cut into 3/4 inch strips and fry in vegetable oil @ 360-375 until golden brown, and toss in cinnamon & sugar!

[@zeenasworld]

I like how you think.

[@emmanuelbenedicthugo1723]

You deserve a Nobel Prize mah dude

[@holoitsme3012]

That sounds so unhealthy it's brilliant

[@davidf2244]

Even better if you batter them in panko and bacon bits, then a quick dusting of cinnamon sugar and some butter...

[@jadejaguar69]

Your name checks out with your curious approach haah

[@pearlhaggard]

She knows her shit. Her dumpling video is incredible.

[@christopher-]

This sentence would be very different if you just removed a single L

[@theapapa4762]

+Christopher lmaoo

[@tosht2515]

+tyvek05 Um, no. Morning buns are light and buttery. Cinnamon rolls are dense and chewy.

[@christopher-]

Bitches please, don't act like you know anything about cinnamon rolls if you're not from Sweden like me, kanelbullens home land. It's just embarrassing to watch.

[@johamjoham4550]

lmao, being from somewhere doesnt mean you know Jack shit. please Christopher, don't use the internet unless you're from America like me, the birthplace of the internet.

[@baby.goblin]

Watching this in 2019 and wow I’m so glad they got rid of the music and have longer better editing now

[@archertrades]

Man this comment section is cancer, people bitching about how much work it is and the butter/sugar content, as well as anything else under the sun. This recipe is comprehensive, well thought out, works on a lot of levels, and in all honestly could even be described as objectively correct. People want the results without putting in the work, guess what everything is work. Good job on the video and you have a new subscriber, i look forward to more content like this in the future.

[@slipknot9023]

archertrades I agree with your sentiments except for the objectively correct part. How can a recipe be objectively correct? The outcome will be judged subjectively, so the procedure may be deemed flawed.

[@archertrades]

I chose the term "Objectively Correct" due to the nature of the recipe and video. To clarify there is not really an objectively correct. However, in terms of presenting a recipe to a restaurant/company and saying "This is what we deem to be the best recipe based on all of our trials and experimentation" this would fall into the category of "Objectively Correct".

[@leapintothewild]

Yep, I make a wide variety of bread from scratch at least once a week, so this recipe is right in line with what I love to do!

[@WormyLeWorm]

For all people love to eat they are often entirely ignorant of culinary pursuits and nutrition.

[@justices112]

That's how we, the baking industry prey on them :)

[@eyenoball]

alternative title: cinnamon rolls made by an actual cinnamon roll

[@Kamboshin]

I came here to comment this

[@olgakim4848]

@@Kamboshin Did ya leave satisfied? :)

[@ParkerBai92]

morning snack made by a morning snacc

[@olgakim4848]

They're supposed to be their "ultimate" version of morning buns but they're not even morning buns. Der. They're gorgeous and I'm sure super delicious, but morning buns are made with laminated dough like croissants. They should be soft, fluffy and super flaky like Chad Robertson's. Those are just cinnamon buns/rolls/whatevah.

[@amdog5055]

why did you steal my fantastic comment though!

[@pnumoman]

OMG, more Claire videos please.

[@armata1568]

shes honestly just so likable

[@NoJusticeNoPeace]

I sometimes shove a whole piece of toast in my mouth and then take a bite of butter because I'm too lazy to spread it. I'll put making these things on my bucket list somewhere between learning to play the flugelhorn and pushing a peanut across India with my nose.

[@maximusdecimusmeridius4325]

Lemme know when you wanna do the peanut thing, its on my bucket list as well

[@NoJusticeNoPeace]

Just listen for the sound of the approaching flugelhorn.

[@velocity73R]

lol

[@maximusdecimusmeridius4325]

Hahaha right on sir!

[@leas5365]

NoJusticeNoPeace This is from now on one of my favourite comments on KZbin

[@imthinkingaboutagooduserna8531]

They need to show more shots of what the dough looks like during this process... I love Claire's video's. She's a really good instructer. I made these and they tasted AMAZING!!

[@pecoswild]

So I requested these from my wife for my Father's Day breakfast (celebrated on Saturday). Everyone loved these morning buns. They are not cinnamon rolls and cannot really compare but are delicious still. For those that say they are so bad, that's why they are not eaten every day! Make them on a special day. Anyway, I'd recommend them. They are work, as are cinnamon rolls, but worth it just the same. I liked the honey, citrus-y taste and they were lighter than cinnamon rolls but still buttery. Thumbs up from those in my household!

[@annea.1765]

pecoswild thanks for the review!! I was looking to see if any comments were made after making this recipe to see if it's really worth the trouble lol

[@imyouyoureme3399]

I hope I get some morning buns on my birthday from the ol' wifey.. if you know what I'm saying ;) I'm all alone.

[@krisredwood]

I'm You, You're me I knew what you were saying. You want to get relationshipped... hard

[@leavingitblank9363]

I'm used to morning buns that are more crispy/flaky, but she called these "doughy", and the recipe is for an enriched bread dough. Considering that and how they turned out, I'm wondering how these are different from cinnamon rolls, aside from not being as sweet.

[@fatearamines6848]

I know this comment is old, but can you taste the honey? I want yo try this.

[@kimberlee9608]

Thank god they’ve moved beyond this terrible background soundtrack

[@NatalieValentina6]

I was just going to write this comment myself😋...I've been watching BA for years, & I hadn't watched an older episode in awhile. As soon as the video started, I was like, "what's w/the cheesy music?". I'd realized how they were leaning in to their own style & feel over time, but this has such a generic "food content" feel to it.

[@all4uuuu]

kimber Lee right!!

[@fluffycritter]

Wow yeah I’d forgotten how... KZbiny their videos used to be.

[@laineyluxury]

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

[@anujoy7492]

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

[@stormblessed2321]

Apps spy on your phones calls and suggests ads to what you were talking about. The Facebook app for example, by default has access to your microphone.

[@poodlekissesreborn3948]

Saaaaaaaame, and it was a Bon Appétit cinnamon bun recipe too

[@altheliterate]

People, there is No, NO, criticism of Claire. This should not have to explained to you, it just does NOT happen.

[@Haurshanked]

i love this woman.

[@ybunnygurl]

This is no were near the amount of butter that my neighbor adds to her morning buns; she also has more sugar and she's a French pastry chef. So all these people complaining obviously don't pay attention to how much sugar and fat is in food they eat!

[@tamlandipper29]

ybunnygurl - Agreed. It's either fat or wax. It has just occurred to me that the problem we developed nations have isn't butter or sugar, it's really all the penny-pinching alternatives.

[@hellskitchenkritterandfrie3372]

Like BA isn't saying make this every week. Everything in moderation. Errebody wildin.

[@ericarey64]

who cares about your neighbor boooo.

[@Bronxborn79]

Y'all saying the most! It's cinnamon rolls not a heart transplant. It needs butter for flavor and the butter keep it soft. French people use butter like it's drinking water. I'm a baker by profession so I know. Don't eat it

[@Benheartsart]

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

[@halliep-s6880]

Just made these! It was a lot of fun and they taste really good. I really like the citrus in them, and the bun sort of reminds me of brioche. Given that I’ve never really baked before, I’m very proud of the way they turned out, but it’s all due to this awesome recipe. I’d recommend starting a little earlier than I did, though-it took me two hours and I started at midnight. These were the cherry on top of a fantastic day!

[@rachelnovak1911]

I read the title as how to BE a more sophisticated cinnamon bun. XD Lord help me.

[@ExaltedDuck]

For that, you need to wear a hairstyle 20 years older than you otherwise look.

[@uaapollo5809]

Rachel Novak wait a second... Do you live in Missouri?

[@AzuraeSkye]

Literally laughed out loud at this.

[@peacendpola23]

Could this cinnamon bun BE any more sophisticated? No, okay bye.

[@FooMantis]

We all need life goals. Now one of mine is to be a more sophisticated cinnamon bun.

[@MiniMii550]

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 KZbin channels and Claire is one of my favorite personalities on here.

[@kverba01]

News flash: pastries/desserts aren't known for being healthy. That's like going to McDonald's and being appalled that their burgers aren't made with real meat. This is a basic pastry recipe and personally, as a person who's grandparents were professional candy/pastry makers, the amount of sugar and butter doesn't surprise me. If you only knew how much butter goes into croissants then you'd shit your pants.

[@audreywhalen5141]

I made croissants one time, and I can’t imagine how much people would complain on a video showing you how to make them! It’s a lot of butter, and time, but I don’t care they were sooo good!

[@dreamvelvet2733]

Kirsten Vrba oo

[@mygirldarby]

Kirsten Vrba McDonalds burgers are made with real meat.

[@innayaafzal5873]

Susan Darby Not in the US, at least

[@shamirpatel3569]

Innaya Afzal yh and the fries are suspect as I’ve read that they are some suspect ingredients in them.

[@madisonhynes2642]

I love the delicacy and care you put into baking. It's so calming watching you. Keep doing what you're doing you're such a gem!

[@weezerfan999]

I really like this whole “Claire makes things that are difficult” series.

[@kimchapman2717]

I’ve only just found this channel a month or so ago and it’s the gift that keeps on giving. Love Claire, she’s fantastic to watch!!

[@dededede8888]

I never thought putting parchment paper under the dough will help me get rectangle shape Thank you for this brilliant tip , God I love KZbin.

[@hsen.a]

Parchment paper makes rolling easier :-)

[@Vincetagram]

She literally said it would help with rolling it, not getting a rectangle lol

[@kckrye]

She said she shaped the dough into a rectangle first and then rolls it out on the parchment paper so she can roll it into a log easier.

[@whydoesyoutubehaveahandlenow]

I put a dough blob on parchment paper walked away cane back in 5 minutes and it was a rectangle

[@abrienaSE]

Oh hello Doaa!😆

[@KWJanJan]

I need a playlist of just claire, shes soo likable and knows her stuff! ♡

[@shoegazed999]

No Claire, you ARE a more sophisticated cinnamon bun

[@colbydunfordsu2708]

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.

[@lyraelalyn]

Aside from her skills, I noticed that she's so pretty too!

[@FaithRichFidler]

This is a labor of LOVE~! One of the reason I take the time to bake and cook delicious meals ... I love my family, and love when they love my food.

[@janaelazm3817]

Claire is so pretty, whenever I hear her talk about cooking its just so calming xD

[@sarahemilybrock6387]

Going through a lot in my life right now. Binge watching all the BA videos, and for some reason this is incredibly soothing. Almost soul healing, the only thing that’s made me laugh so far.

[@ihatekpeng]

I think I'm in love with Claire.

[@luciano53688]

same here, dude.

[@multifandom_k_popbabes.6887]

honestly, aren't we all?

[@j.valentin]

*fromthebonappetittestkitchen

[@ThreeStackss]

They’ve come a long way. I enjoy their new videos. They have more personality. Love BA!

[@hannahplas2495]

The colour of that KitchenAid is so pretty!😍

[@joevandall8035]

Hannah Plas I was thinking the samething,first time ive seen that color

[@BrendaAnderson]

I hadn't seen this video until just now when it popped up in recommendations, and didn't remember ever seeing that blue one before. But we got a mixer for Christmas and it's this blue one! It is pretty. :)

[@rodbryans4929]

A beautiful recipe. Clearly described and illustrated. A class act. Well done Claire.

[@akispetretzikisen]

Increadible! need to try them!!!

[@suzanneweber5507]

Akis Kitchen how are you not verified...?!

[@heimerdingersturrets8209]

In*Bread*ible

[@kevindmoca9984]

*Amuzing!*

[@julieeef5185]

these look incredible o my god.. also can we have more claire videos PLEASE i don’t even know what she’s saying half the time but i love watching her process as she cooks

[@nabihah5117]

claire calling the small offset spatula "baby offset spatula" 🥺🥺

[@jay7tennis]

That’s child labor

[@cmorr2010]

I’m so glad they stopped having loud BGM in recent videos.

[@DorianTheMandalorian]

Omg please make a gourmet moon cake

[@2git2theotherside]

How is that not already gourmet???

[@bl6973]

Dorian Gomez Do you mean the moon pie? Or the East Asian mooncake eaten during lunar new year?

[@ritah_ndlovu]

I love that you explain the science of the baking/ingredients used

[@matthewperez2965]

Claire is low key cute asf especially her eyes 👀

[@jonathanramirez232]

Definitely wifey material

[@premelosv]

HIGHKEY*

[@joycethomas84]

I really love her channel and how she recreates everyday foods/snacks into gourmet and then gives us the recipe for it.

[@garlicNeggplant]

Is there a place to find the recipe written down? These videos are useful for getting inspiration and observing technique, but I'd rather not click through the video multiple times if I want to follow along. Even just a frame I can pause on and copy everything down. EDIT: Found it, but including it in the description would be nice. www.bonappetit.com/recipe/bas-best-morning-buns

[@baleylahey6570]

That color of kitchen aid mixer is everything

[@cooldesert30]

Those look good, you did a great job on making them.

[@sydneynapeahi5048]

Adore Claire would love to see more Claire and Brad videos! I like seeing them works together and learn from each other always informative!

[@mattduckor4388]

claaaaaaaaaire

[@adamchurvis1]

Very nicely done, Claire. I like how you were fearless with cinnamon (many chefs are too timid) and that kick of cardamom sounds like it's going to make a heady, complex flavor profile. The family is going to love these. Thanks so much for this. Keep up the great work.

[@erikaotoole9170]

Claire has got to be one of my faves on the test kitchen🙌

[@qisforbridgette]

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!

[@alucardvigilatedismas2868]

The secret true first episode of Gourmet Makes

[@KylaFuller]

These honestly look so good. Everything you guys make looks good.

[@ominezzar]

Brad in the back!

[@maranostas833]

she and Brad shroud be together

[@FakeGiraffeTheory]

Mara Nostas I ship them.

[@maranostas833]

true! hes always mentioning her and so is she!

[@Blu97]

Mara Nostas Brad is married and has a son.

[@maranostas833]

I didn't know that! sorry

[@sarahberson9904]

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.

[@ashlih]

i need a video where Claire makes something and reacts to reading these comments 😅 we are obsessed with you 😍

[@Clemsonshawty]

1:30 thanks BA for showing us how the dough/batter should look after the pre fermentation

[@opwave79]

I love that the ingredients are all natural. Never made morning buns before, but I'm willing to try now. I'm curious as to how the cardamom supplements the sweet flavors.

[@adobeblue4360]

it is a warm spice, it warms up the cinnamon. you would not notice is by itself.

[@TheSkyHazCloudz]

I love how much she clearly understands the science behind it. It's just so impressive to watch.

[@armata1568]

*tasty could never*

[@kyouell]

I love watching this research/recipe development kind of stuff. Wish you had shown what the dough looked like when the preferment was over though.

[@hambonelouis]

Claire takes morning sweets to the next level. Well done girl. Smart.

[@Rainy-In-The-Desert]

I'm addicted to Claire's videos, she's just fantastic!! Keep up the great work, girl!!

[@NSFOTTO]

I like big buns and I cannot lie.... You can do side bends or sit-ups, but please don't lose that (morning) bun!

[@emilianotanc4126]

I thought you were making a "I like big butts and I cannot lie" parody. Disappointed ;(

[@21070085]

I mean... when you come across this video two years later and are super surprised how no one has mentioned the beautiful aesthetics of color coordination in this video: blue water bottle, blue Kitchenaid and Chris's blue shirt in the background... :) beautiful!

[@cooldudeyo06]

Loving Claire in 2019. Anyone else?

[@bingus160]

she looked so excited when they were done, so cute

[@DM-sr6ng]

claire for president.

[@merlinmendoza5177]

brad in the background yo

[@fandhtwoohs8129]

Can we all take a moment to appreciate him? Yes, yes, we can.

[@suchartboontid2560]

Pitt?

[@deadfr0g]

Suchart Boontid Better.

[@ajsuflena156]

I’ve made these and they are so soft and melt in your mouth ... way better than most Cinnabon recipes

[@antaine1916]

"To make it into a rectangle...start with a rectangle..." (I know what you meant, but it struck me as funny the way you said it)

[@chrisrockzo89]

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

[@chastineguy-uyco1769]

Is it possible to let the final proofing (with the cut rolls in the muffin tins) happen in the fridge, overnight? So when you wake up, you just take them out of the fridge, preheat the oven, and then bake them.

[@84rinne_moo]

Chastine Guy-Uyco yes, this is called retarding and is not only convenient but is also used to develop more flavor in less rich doughs. In this case you just gotta be careful not to let it overproof. The final proof is pretty short at 20mins so there’s a chance they might over proof overnight. You could just try it out to see. Another option is to cut them up and then freeze em. (Once completely frozen, you can store the buns in a ziploc bag). When you wanna bake some off, Take them out into the fridge and put in your muffin pans covered with some plastic and let it sit in there overnight. It should defrost and then begin to proof a bit. But you might need to proof a bit more at room temp too.

[@hardyfamily5922]

Are they just as good? I find these are best out of the oven, but not as wonderful after that. I might just want to bake off what I can eat and not waste.

[@adobeblue4360]

@@hardyfamily5922 just lightly reheat your baked goods in your air fryer, microwave, or oven. LIGHTLY is the operative word. Use 20 seconds and 30% power (microwave) and do it twice if once wasn't enough. The baked goods will come right back.

[@hanoitacobar1020]

You describe the process very clearly, thank you for sharing your knowledge.

[@sigrooms]

Wow, Claire is a stunningly beautiful woman. :)

[@AP-vh4jm]

Weirdo

[@grifftonixgamer1477]

Nevercatdogaruff - how is he a weirdo? Is it because he's a male giving a female a compliment or because of some other stupid reason. Sit down woman, there's nothing wrong with compliment. CLAIRE IS STUNNING

[@N3therWolf]

Grifftonix Gamer he/she probably doesn't even dare to say hi to a woman. So things like this make him mad😂

[@snarkynoonan6626]

Its weird to appreciate the female figure... when you are GAAAAAAAAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY

[@snarkynoonan6626]

And you are the type to get cancer and die in horrible convulsions, trust me I’m a guy on the internet. I know my stuff 👌🏻

[@karlathomas1427]

CLAIRE. This recipe is amazing. I made half the dough into buns one morning and left the other half for the next day. The buns that had the extra 24 hours in the fridge are even more delicious than the first batch, you can really taste the orange and the cardamom. This is my new favorite recipe.

[@juliakramer1]

Claire you are a god.

[@darkmann12]

goddess*

[@ulasonal]

@@darkmann12 what does it matter?

[@darkmann12]

@@ulasonal principle :)

[@ulasonal]

@@darkmann12 huh?

[@cheyimpunity8657]

6mins with Claire isn’t enough time! We want more Claire!!!

[@TheWhitestArchiveUKnow]

Claire is a sophisticated cinnamon bun.

[@x_cinnamonroll_x8117]

This is a video of me and my family being created , thank you

[@FaeezHendricks]

I would LOVE to try this recipe, but my fear is that ill mess up and I'd have wasted a ton of cash with all those ingredients lol Thats one pricey Breakfast bun lol

[@nicchauvin1096]

You could try cutting the recipe in half if you want to reduce the cost.

[@MikeB3542]

It really isn't that expensive...particularly if you have the basics (eggs, milk, butter, flour, brown sugar, yeast, ground cinnamon) on hand. It isn't even that much work...you start the dough the night before, put it in the fridge, roll it out and bake the next morning. Great for Sunday AM.

[@MissKT2000]

You seem so much more capable in these videos than in the recreation videos (which I love so much btw)

[@ryerye611]

Please make me a gourmet choco pie

[@beansprout272]

Actually made these the other day and are extremely good i added 3 tea spoons of orange zest and just loved how the orange went with the honey, differently wanna try a lemon zest in it to see how it changes it.

[@janakotherova5904]

Note to self: Never do that again by hand.

[@icefox94]

i was actually just thinking of making them by hand, no stand mixer. do you just need the butter into the dough?

[@GuymelefSang]

With how much fat is in the dough you'd have to either use slap and folds like it's an old school sourdough loaf, or maybe a wooden spoon? I've never tried brioche without a mixer.

[@ulasonal]

@@icefox94 not that hard. I just did it. Took 30 minutes to get there but it's worth it. Definitely add more flour. You will need it. I think I added a cup more.

[@acuchiJabbaJabba]

She is so so beautiful and so so talented! I love her videos. btw that mixer color is amaziiiiiinnnggg

[@trwhite1266]

How do you define the cut side, when both sides are cut?

[@doufancyapickle]

trwhite1266 punch it

[@tosht2515]

+trwhite1266 I'm sure it's pointed out because some people might place the slices in to the muffin tin standing up instead of flat.

[@trwhite1266]

Ah, that makes sense. Thanks!

[@darkmann12]

That's what I was thinking!

[@JimmyPrehn]

This made me laugh

[@chophappy]

Those morning buns look so delish! I think I could have them all times of the day.

[@emyrosa]

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

[@elviradistress]

i love claire so much? I guess because she's the only person I've watched from this channel. the best thing about ba is that its a light and airy channel. no loud pop-ish music, or intense working, its just a nice environment.

[@Bebe_ASMR]

Why am I watching this? I don't eat gluten or sugar...but dang those look freaking good and I want them

[@cantthinkofanyusername9738]

Abigail Mae try it it's delicious!, dont believe me? Ask the dishes!

[@chadfallentine5540]

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

[@samatarahmed3706]

I wonder if you could make doughnuts with that recipe

[@andothersmallthings2917]

unnecessary... @Userr4045

[@pernanjp]

Samatar Ahmed I don't see any reason it wouldn't work. I'm sure that would be good.

[@SMCasts]

Yeah, I'm sure you could... that seems like it would make pretty yummy donuts, that's a great idea...

[@nataliahall236]

hmm yeah im sure i could work.

[@curlyhairdudeify]

It doesn't work, if by that you are thinking of deep frying instead of baking. You could fry the dough without the sugar-cinnamon mixture, and use it as an icing, but it will be more like a churro type of thing.

[@roscocsa]

I've been making sticky buns with apples and apple butter, using dark brown sugar. Seems to pair well with the cinnamon. Very autumn tasting.

[@beth8775]

roscocsa Could you be more specific? Because I'm drooling and ambitious enough to try. Do you throw it a food processor to make the filling?

[@Greaseoverwatch]

I feel like if there was some kosher salt on top it would create an amazing contrast with the caramel.

[@missjo5ie]

Would love to make these someday, when I'm able to gain a little bit more baking knowledge and experience. This is way above my comfort level!

[@hardyfamily5922]

Have you tried them yet? They are delish and not really that difficult. Just a few more steps.

[@matthewmandregan1467]

I want my children to marry a woman like her someday.

[@WadeMeredith]

YES. And Thanksgiving is at their house.

[@beth8775]

Why not encourage your children to cook like her themselves?

[@rainydaynails143]

Bethany Lade 👏👏👏

[@jonnydarkfang2816]

Matthew Mandragon Never mind your kids, *I* want to marry a woman like her!

[@78625amginE]

You’re gross

[@dannykay8638]

I love Claire so much

[@EvelynDayless]

The key to making any dessert taste good is to use lots of butter and then add sugar until you can't taste the butter anymore.