How NYC’s Best Cinnamon Buns Are Made | Made to Order | Bon Appétit

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener with additional nutrients.

Mix dark brown sugar, light brown sugar, and cinnamon in a bowl.

Combine Lyle cane syrup with slightly melted butter until mixed.

Add eggs one by one to the mixture until it resembles frosting.

Scale the all-purpose flour and add to the mixing bowl.

Add eggs and white granulated sugar to the flour mixture.

Add whole milk and fresh yeast, mixing until combined.

Hold off on adding salt and butter initially to develop dough structure.

Mix the dough for 10 to 15 minutes until elastic and shiny.

Perform a window pane test to check gluten formation.

Add salt and butter to the dough and mix for another 10 to 15 minutes.

Transfer dough to a sil pad or plastic wrap-lined tray, cover with plastic wrap, and let it bulk ferment at room temperature for 1 to 2 hours.

After fermentation, remove gases from the dough and tightly wrap it to refrigerate overnight.

After 12 hours, use a commercial sheet roller or rolling pin to sheet the dough to desired thickness.

Chill the sheeted dough in the freezer for at least 1 hour.

Spread the shmear evenly over the chilled dough.

Roll the dough tightly, ensuring not to roll too tightly to allow for expansion.

Freeze the rolled dough until it is practically frozen for easier slicing.

Use a bicycle cutter to score the dough for uniform cinnamon buns.

Cut the dough into individual pieces with a knife, ensuring clean cuts due to the freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens