Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.
00:00 Intro
00:35 Making the Cinnamon Smear
02:16 Making the Brioche Dough
05:53 Rolling the Dough
06:44 Assembling the Buns
09:10 Baking
10:25 Making Malted Cinnamon Glaze
12:17 Glazing the Buns
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30 Comments
where can I find the recipe ?
Make more…..duh.
Thay looks YUMMY!
Is that possible to have the recipe please 🙏🙏
Secret technique for the butter not shown…
Why when I did cinnamon it's mostly take for about 5 hrs. Why you take century to finish that recipe dude?
My favorite part is when they gave the amounts of all the ingredients so everyone outside of NYC could enjoy them.
I feel like an Neapolitan person watching a video about New York style Pizza please get me out of here
Did anyone else notice he is using the Hobart N50? The most gangsta 5qt mixer out there! He has a great pumpkin pie recipe that I make all of the time.
Proof that baking is a science! Yum!
This looks absolutely delicious. Question, what's the difference between a cinnamon bun vs a cinnamon roll?
Upspeaking.
I feel some gooeyness and shmear in my underwear rn.
Ooh I love this chef. He’s so professional and explains everything nicely. I must say, that is a lot of cinnamon.
Wonderful, I hope to visit someday!
Where is the recipe please?
Lovely video lots of time a money spend on it; pitty no measurements are given at all so it is essentially like a coffee table book…. If you don't want to give your recipe at least have the BA crew make a "recreation"?
I’ll be sure to check this place out next time I’m in NYC
I cant listen to this fg
chef miro is incredibly knowledgable. lovely to watch the seamless explanation of the process/ chemistry
I thought I knew about cooking. Then I read book Forbidden Chef Secrets, and now I realize I had no clue. It’s wild how much we aren’t told.
I really respect a chef telling the world their secret ingredient. That's confidence, the confidence of Larry Bird telling you what he's gonna do on the court because he knows you can't stop it. He's just better.
Thats a lot of wasted plastic wrap!
Now I am drooling for this…. I live in Canada so nope.. darn… do you do the deliveries to Canada? LOL!!! Looks so yummy! Still drooling…. hehe!
No whites should use CYani you don't draw the lives of anyone dead anews in baseboards and tunnels of New York
Is there a way to simplify and streamline the process and not compromise on quality too?
why he keeps saying smear its just a spread
Excellent presenter!!
There's no H in Smear.
Crazy how much I changed after I read Forbidden Chef Secrets cookbook. This book has some serious knowledge. Life changing