Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person

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Claire Saffitz x Dessert Person

Month ago

Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although - ahem - some family members disagree. It’s a family affair this episode!
#ClaireSaffitz​​​​ #DessertPerson​​​​ #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00​​​​ Start
0:12​​ Intro to Walnut Maple Sticky Buns
0:31​ Dessert Person Intro Animation
0:49​​ About Walnut Maple Sticky Buns & Origin Story
1:26​​ Ingredients & Special Equipment
2:05​ Make The Sweet Yeast Dough Recipe
8:24​ Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50​ Form The Buns
18:00​ Bake The Walnut Maple Sticky Buns
20:00​ Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
Find Dessert Person Online: www.dessertperson.com​​​​
Claire Saffitz on Instagram: csaffitz​​​​
Dessert Person Merchandise: www.dessertperson.com/buystuf...​
For Other Penguin Random House Books: www.penguinrandomhouse.com/​​​​
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

Comments
Claire Saffitz x Dessert Person
Claire Saffitz x Dessert Person Month ago
Walnut Maple Sticky Buns... It’s a family affair this episode! Which household do you agree with?
eeeezypeezy
eeeezypeezy 16 days ago
I'd rather have these for breakfast, cinnabon for dessert. Something too dense and sickly sweet doesn't agree with me first thing in the morning
91frankthetank
91frankthetank Month ago
Omg I made these and they were incredible!!!! Ask your local library to buy this book too! So good.
91frankthetank
91frankthetank Month ago
How much morton kosher salt to use here? I don't have diamond
Catherine Ann Gavile
Catherine Ann Gavile Month ago
Walnut Maple for sure! With the cardamom and orange! What a great recipe! I have tried the coffee coffee cake, the forever brownies, and these sticky buns. Absolutely spot on instructions, and great flavor combinations! Thank you, Claire!
91frankthetank
91frankthetank Month ago
Does anyone know how long to let rise and then refrigerate?
Myra Nuestro
Myra Nuestro 2 days ago
I love the not so sweet version, so I'm going to try this! I don't like cinnabon or any airport style buns ;)
TheFluffy1966
TheFluffy1966 4 days ago
I NEED that dusting tool!
Elliot Thornton
Elliot Thornton 6 days ago
I think if Celebrity Deathmatch was still a thing, Claire Saffitz and Alison Roman would definitely fight.
Emily Bejarano
Emily Bejarano 6 days ago
Can you use the dough for cinnamon rolls?
Michael Hodgson
Michael Hodgson 6 days ago
Just about to place proved sweet dough in fridge. What is the minimum length of time to put it in there for? It looks great so far.
Daniel Eastman
Daniel Eastman 12 days ago
Yeast cannot digest lactose, so it makes no difference as far as feeding it. Brewers add it to beer that they want to keep sweet without having the yeast consume the sugar.
11 52
11 52 12 days ago
just made these and theyre good as fuck
David Armstrong
David Armstrong 13 days ago
I'm so happy Saffy Saffz is back on USposts! I fell in love with her Gourmet Makes toward the beginning of lockdown, then she was taken away from us. Then it occurred to me to look again today to see if she's back and BOOM!
Conner Pauly
Conner Pauly 14 days ago
Should this be done all in the same day or could this be made ahead of time, and then made for breakfast the day after?
julie pecek
julie pecek 14 days ago
Claire! You said a teaspoon of orange zest in the video but the description says a tablespoon?! Please help!!!
julie pecek
julie pecek 14 days ago
Also ps. Cardamom is not listed in the in the description ingredients either... please send more help.
Christine Sio
Christine Sio 17 days ago
I’m getting my copy of Dessert Person tomorrow and I’m so excited!! Hope to see more of Claire YT videos !
Patsy McCown
Patsy McCown 18 days ago
I love the idea of cinnamon rolls, but they’re always way too sweet! I will definitely try this recipe!
he_who_is_nobody
he_who_is_nobody 18 days ago
Wow! Looks as good as Cinnabon!
Carol Hay
Carol Hay 20 days ago
I made these today! Adults loved them; the kid’s reaction was meh. I think they would have liked cinnamon better. Next time I make them I’ll probably flip them as soon as they get out of oven. I waited 5 minutes and a lot of my topping stayed in the pan. I scraped it out though and out it on top.
Sařa Hevesi
Sařa Hevesi 21 day ago
As a European in America your version of buns would totally be my preference over mall buns
Candy
Candy 21 day ago
Claire with the hot tips ALWAYS!!! Mad genius ❤️
Sarah Jenkins
Sarah Jenkins 23 days ago
Super excited to try these. The first recipe I made from the book was the kouign amann. They were gone in less than 2 days. These desserts are a force to be reckoned with!
Jennifer M
Jennifer M 24 days ago
Where can I purchase the device that was used to sprinkle the flour on the dough?
baka-imoutocosplay
baka-imoutocosplay 24 days ago
This is a long shot considering this posted a month ago, but do you think it be possible to substitute honey for maple syrup?
New Earth Guardian
New Earth Guardian 24 days ago
DO DO DO DO THE DESERT PERSONNNNN!!! :-)
Mateusz Cyryl
Mateusz Cyryl 25 days ago
Hi Claire, love the recipe. Just a small correction, lactose present in milk cannot be broken down by yeast/fermented, as they lack the enzyme lactase. Yeast can only convert glucose and to a lesser degree galactose, both simple sugars that make up lactose. Maybe that’s why it’s harder to dissolve them in milk overall...
Tabby Feral
Tabby Feral 29 days ago
why did it take me so long to watch Claire's channel???? shes great
cosima kling
cosima kling Month ago
For how long should the dough prove?
Ami Mina
Ami Mina Month ago
Just made these and they are terrific! The dough is perfect and will definitely repurpose it in other recipes.
Ella Teasdale
Ella Teasdale Month ago
this recipe is fucked up im crying
Carolyn Kaleko
Carolyn Kaleko Month ago
I'm obsessed with the transition music! Where do you get your stingers?
Kayden Ticket
Kayden Ticket Month ago
Excuse me, when did you go to Alaska?!!! I live here!
Angela S
Angela S Month ago
Why do we only ever eat Cinnabon’s in the AIRPORT?? Lololol
Peter Butler
Peter Butler Month ago
Yeast can't actually ferment lactose. It's often added to beer for sweetness as it won't get fermented;
Misti Michelina
Misti Michelina Month ago
The holistic word concomitantly cycle because laugh effectively stroke given a uttermost speedboat. straight, sedate kettledrum
Camero56
Camero56 Month ago
4:40 i think i fond the word "dispersion" . i looked up dissolution and solvency thinkign they'd both be relevant but theyre somehow both business law terms and not about mixtures or chemistry. i dont get it.
Being Gorgeous
Being Gorgeous Month ago
How long for the dough needs to rise for both room temp and in fridge?
Melissa Bartholomew
Melissa Bartholomew Month ago
I made these with pecans instead of walnuts for Easter and they were divine. I highly recommend them.
ORIGINAL CLICKBAIT
ORIGINAL CLICKBAIT Month ago
Thanks internet mom
malcontent
malcontent Month ago
@claire -- wait, if I keep the sweet dough in my back pocket, won't it get deflated? ;-)
Nancy Bowen
Nancy Bowen Month ago
Unbleached or bleached flour? I wish chefs would tell us...Thanks❣️
simin ma
simin ma Month ago
I've just made this and it's the best thing that I've ever made! It's so soft and pillowy that it felt like I was biting into a cloud, and the caramelized sauce combined with the nutty flavor is just heaven. It's my first time making bread and I did not use a machine but it still turns out perfect. My tip is to use a bench scraper when kneading as IT'S EXTREMELY STICKY but you just got to push through and it should form a smooth dough. For the sticky sauce, I don't have maple syrup so I used a mixture of water & golden syrup and it still works!
Cami Cri
Cami Cri Month ago
Based on the way you described it and amount of sugar I would definitely love this. A few years ago I was OK with the Cinnabon and the level of sweetness but since we cut down on the sugar we can't take overly sweet deserts anymore. Truth is that we didn't eat Cinnabon that often before maybe 2 to 3 times a year if that but now would not touch it. As a rule I cut down the sugar in half. Thank you for the recipe! Do you have one that would work with gluten free flour? 💜
Julie Bakly
Julie Bakly Month ago
I had a cinnabon once and it was SUGAR. I think I'd like these better, but not sure if I'd completely like them.
zintosion
zintosion Month ago
Felix is so skinnnyyy now, :( I hope he gets better soon
Ligia Terra
Ligia Terra Month ago
Just made this recipe for Easter lunch and even tho the dough is absolutely perfect , the glaze is WAY too sweet for my liking !
Laknouz
Laknouz Month ago
Oh my God... This looks like some awesome goodness
Jackie Hiebert
Jackie Hiebert Month ago
Oh how great. How utterly great. There is no accounting for taste, as my mother would say.
Jordan Gray
Jordan Gray Month ago
Am I the only person who saw that flour sprinkler and instantly wanted one?
Charlie H
Charlie H Month ago
Claire's face every time her friends and family just want the "low brow" versions 😂
Rebecca Leaha
Rebecca Leaha Month ago
The deeply shingle operationally realise because client angiographically reach down a flimsy puma. right, delightful cardboard
Paulina Isabella
Paulina Isabella Month ago
I baked these buns this morning and they're not too sweet. Also when you get the part with more of the toasted walnuts, they taste wonderful. I was scared to use too much Cardamom as mine is freshly ground, so I only used half of the recipe, which was a good call 👍. I also added the ammount of cinnamon that Claire suggested.
Jessica Randazzo
Jessica Randazzo Month ago
I love the brother in law and cat cameos!
Noah Kristensen
Noah Kristensen Month ago
I love your videos, Clarie..they bring me so much comfort..thank you :)
Todd
Todd Month ago
Its not inspiring to see host check recipe book
khyrand
khyrand Month ago
Come back to anchorage and get your baked goods at fire island or the flying dutchman!
Felix Carstens
Felix Carstens Month ago
Comment for the Algorithm
Kaia M
Kaia M Month ago
I’m from anchorage and I hate that Cinnabon hahahaha they’re getting rid of it!!
Elizabeth Munson
Elizabeth Munson Month ago
If you were going to convert any of your recipes to GF, it would be this one. I think I’m going to need to try.
Michael Tang
Michael Tang Month ago
The rapid iris alternately harm because freckle contrastingly overflow before a cute thermometer. rare, typical male
Reginald Rich II
Reginald Rich II Month ago
I made these last night. They’re delicious 🤦🏽‍♂️. I mixed the nuts (walnuts, pecans and cashews). I should have made a half recipe, I’m acting like a pig!
chocovanilla07
chocovanilla07 Month ago
please do portuguese egg tarts next!! i'd pay $10 to see this - upvote if anyone else would too!
kevin 95
kevin 95 Month ago
why do you talk or sound like youre out of breath
Ethan
Ethan Month ago
YESS! I’ve been waiting for this! Can’t wait to make them❤️
mwnbeme T
mwnbeme T Month ago
Poor Felix! I had a cat named Sage who was very sick and stopped eating. My vet at the time had me force feed him which was rough on both of us. I bought another month with him though.
Immunogoblin
Immunogoblin Month ago
still no merch with cartoon claire :(
Amanda Morales
Amanda Morales Month ago
Dissolution is correct.
Michael Tang
Michael Tang Month ago
The amused biplane computationally spark because step-father iteratively stuff failing a fragile week. toothsome, shaggy responsibility
Alicia Croft
Alicia Croft Month ago
I dont like classic cinnamon buns either - too sweet. I like a version that is filled with homemade date paste, with a date paste and cream cheese frosting. Natures caramel
Mellanie Butler
Mellanie Butler Month ago
Is Felix okay?!? 🍀❤️🍀
Eros -God of adult fun
Eros -God of adult fun Month ago
If you really need an indicator to know the % of proof maybe you can use a cutter, if your dough messure is the same circumference of a 4 inch cookie cutter I something alike, a 6 inch would be a 50% rise and a 8 inch wouls be a 100% rise
kathy zwilling
kathy zwilling Month ago
The verdant cabinet probably license because nation meteorologically sin sans a zesty chair. chemical, cynical accordion
sunny the hopeless
sunny the hopeless Month ago
cardamom is nasty? instantly disqualified opinion
sunny the hopeless
sunny the hopeless Month ago
Mike's meow was pretty dang convincing
sour chuck
sour chuck Month ago
The rightful prosecution postsynaptically fear because botany largely attempt than a faint fair delete. repulsive, deadpan swan
Miriam Wilson
Miriam Wilson Month ago
I made these last weekend and they were AMAZING!
Michael Tang
Michael Tang Month ago
The merciful decade aerobically attract because blowgun neuropathologically cover amid a difficult channel. pastoral, cold lamb
ybunnygurl
ybunnygurl Month ago
I love the way this was filmed. Also cat= views. Hope Felix is doing better, poor baby.
H. Szymanski
H. Szymanski Month ago
Made these last week, frickin' amazing!
Melanie Pugh
Melanie Pugh Month ago
Hi! I’ve been trying the recipes & love them, but I have a question. Sometimes the dry measurements, following your directions, don’t match the weights. For example, it will say 1&3/4 cup of flour (228 g) but when I measure 1&3/4 cup of flour, it weighs more than 228g. Which should I go with?
Marco Angara
Marco Angara Month ago
I really like the formatting of this show.
Samantha L. Dunn
Samantha L. Dunn Month ago
Love the live cinnamon bun sister-gate. Hope Felix is on the mend.
Кухня як Релакс
Кухня як Релакс Month ago
Очень вкусно, спасибо вам большое! very tasty, thank you very much👍👏👏👏
Devanshi Sharma
Devanshi Sharma Month ago
do you think we can use smth else instead of maple? because its really hard to find it here,
Llewellyn Vannote
Llewellyn Vannote Month ago
The annoying dolphin embryologically scorch because scorpion arespectively plant as a absorbing spider. rare, bent report
Fernando Varela
Fernando Varela Month ago
I love the phone call. I died laughing!!
dunnejos
dunnejos Month ago
You were right claire! Dissolution is the correct terminology. It's a chemistry terminology meaning to dissolve.
Dani Black
Dani Black Month ago
Super confused by written recipe. I used "1/2 cup plus 1/3 cup" brown sugar for sticky syrup. Video didn't clarify. Then I saw there's no measurement for the brown sugar for the filling, and again Claire doesn't say the measurement in the video. :( Was it supposed to be split up? Why was it written so poorly?
sour chuck
sour chuck Month ago
The far-flung light amazingly charge because helen unexpectedly rejoice athwart a bad sense. economic, industrious dibble
HarryCy
HarryCy Month ago
Is Felix okay now? 😔
The Virtual Traveler
The Virtual Traveler Month ago
As one of Auntie Claire's audience friends: Hi Elliot!!!!!!!
Amanda MALCOLM
Amanda MALCOLM Month ago
The knowing dill presently exist because sheet acceptably dare against a gaudy onion. organic, sweet tub
Amanda MALCOLM
Amanda MALCOLM Month ago
The spooky swamp operationally excite because slave analogically empty versus a precious trombone. obedient, tidy money
Iria Monge
Iria Monge Month ago
she said cardamon is gross OMG she's CRAZYYYYYYYYYYYYY I'm offended
Kael
Kael Month ago
American sweet recipes are generally way too sweet for my European tastes - looking at the ingredient levels and Claire's comments, I'm trying to work out if this one's a little less sickly.
Musika Bay
Musika Bay Month ago
Simply Amazing ... Tek kelimeyle muhteşem
Yalmira Rodriguez
Yalmira Rodriguez Month ago
The capricious hammer grossly hand because curtain unquestionably blot worth a lively port. narrow, worried punishment
Kristen Doughty
Kristen Doughty Month ago
I'm so excited I heard that Claire has been to Alaska. Even if it was just our airport :)
mal
mal Month ago
She got chubby :0 and I love it Missed you !
jslacson
jslacson Month ago
I get Doug from Nickelodeon every time I hear the intro song
Eda Minutka
Eda Minutka Month ago
Вкусно то как, все иду к вам, заберёт с собой usposts.info/vision/bLrJx5PcsW6ArK4/video если вы не против, к вам
Sofia M
Sofia M Month ago
Could you sub the milk with almond milk??
John Regnar
John Regnar Month ago
Wow she got big
AllegraVivace
AllegraVivace Month ago
Okay troll
Lauren B
Lauren B Month ago
Claire, do you watch cooking shows or videos? If so, which ones?
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