Скачать или смотреть Making fluffy cinnamon rolls- the famous Hani’s bakery, NYC style.

Cinnamon Rolls Recipe

Tangzhong:
3/4cup whole milk
1/4cup all-purpose flour

Place saucepan over medium heat and cook, whisking constantly, until mixture is thickened about 2 minutes.
Scrape tangzhong into the bowl of a stand mixer and let cool.

Dough:
1 large egg
2 1/4 tsp instant yeast
1/3cup (67gr) granulated sugar
1 Tbsp salt
1 1/2cup whole milk
5 1/2cup (688gr) flour
1 stick ( 4ounces) of unsalted butter

Add egg, yeast, sugar, salt, and milk to tangzhong and whisk to combine. Add flour into the bowl and mix. Increase speed to medium-low speed until the dough is smooth and elastic. Use the windowpane method to test the dough.
The dough should be stretched between your fingers as thin as possible without breaking.
If not, continue mixing a few more minutes and try again.

When the dough pass the windowpane test, add butter on medium speed until incorporated. Continue mixing until dough pulls away cleanly from sides of bowl and is no longer tacky.

Let the dough rest overnight.

Hani’s bakery cinnamon schmear:

1 cup dark brown sugar
2Tbsp ground cinnamon
2 Tbsp flour
1Tbsp Lyle’s cane syrup
1/2cup unsalted butter
2 large eggs

Beat the butter and sugar until smooth, add eggs, and add the remaining ingredients. Set aside until ready to use.

The next day!

Let the dough rest for 10-15 minutes before rolling.

Roll the dough to a 24 x 13” rectangle. Spread the schmear in an even layer.

Cut the rolls into 12 pieces. Place them on the 9x13” pan.

Cover with plastic wrap and let it rest for 30 minutes-or so. You’ll see the dough has rise double in size.

Pre-heat the oven to 350 degrees F and bake the rolls until golden on top and puffed.

Cream cheese frosting:

-4Tbsp unsalted butter, room temp
-8ounces cream cheese, room temp
-1 cup powdered sugar
4ounces heavy cream

Cream the butter and cream cheese until soft and smooth, then add powdered sugar.
Add heavy cream and whisk by hand.
Spread the frosting on top of each rolls.

Happy Baking!
Xo,
Selvia