I set out to make cinnamon rolls that could rival – and even beat – Cinnabon. The result? Soft, gooey, perfectly spiced rolls ...

Claire Saffitz crumbles up not-too-sweet speculoos cookies for the filling in these fluffy buns, which stay tender for hours. A soft, supple dough extends the shelf life of these cinnamon rolls ...

After making and tasting dozens over the course of my baking career, I had pretty much accepted that cinnamon rolls, like scones and madeleines, are good only when eaten fresh from the oven.