Classic Cinnamon Rolls
About this recipe
Classic Cinnamon Rolls are a beloved breakfast treat, and Claire Saffitz's version promises to be a standout. With a defined swirl and a creamy icing, these rolls are designed to be both approachable for beginners and delicious enough to impress anyone.
This recipe emphasizes a few key techniques that elevate the texture and flavor of the rolls, making them a must-try for any home baker.
Ingredient notes
- Use 1 cup of scalded milk, measured out in two parts: 1/3 cup for the initial mixture and the remaining 2/3 cup for the roux.
- The recipe calls for 3 cups of all-purpose flour for the dough, plus an additional 1/4 cup for the roux.
Tips from NYT Cooking’s video
- Scalding the milk is crucial as it helps denature proteins that can inhibit gluten production, leading to better dough texture.
- Chilling the mixture after combining the hot ingredients is important to ensure the dough remains at the right temperature for effective mixing.
- Using all-purpose flour strikes a balance between lightness and structure, making it ideal for cinnamon rolls.
Good to know
- How many rolls does this recipe yield?
- This recipe yields 12 rolls.
- What is the total time required to make these cinnamon rolls?
- The total time is overnight plus 30 minutes.
- What type of yeast can I use for this recipe?
- You can use either active dry yeast or instant yeast.
- Why is it important to scald the milk?
- Scalding the milk helps denature proteins that inhibit gluten production, improving the dough's texture.
No life story here — the video and the recipe are the whole point. All credit to NYT Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Scald the milk in a saucepan until just under boiling, then measure out 1/3 cup of hot milk.
- 2
In the same saucepan, add 1/4 cup of flour to the remaining milk to create a roux-like mixture, whisking until thick and pasty.
- 3
Transfer the thick mixture to a stand mixer bowl and cool it down by adding 1/4 cup of ice cold water and 3 cold eggs, whisking to combine.
- 4
Chill the mixture in the fridge for 5-10 minutes to ensure it's at room temperature before mixing.
- 5
Add 3 cups of all-purpose flour, 1 teaspoon of active dry yeast, 1/2 cup of sugar, 1/2 cup of softened butter, and 1 teaspoon of salt to the bowl.
- 6
Mix on low speed until all the flour is incorporated and the dough comes together.
Heads up — we had to guess a little:
- The quantity of sugar and butter for the dough and icing was inferred based on typical cinnamon roll recipes.
Credit where it’s due: this recipe was transcribed from NYT Cooking’s original video on YouTube. Follow them there — it’s their dish.
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