Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns
  • PREP TIME
    35 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    3 hrs 10 mins
  • SERVING
    15 People
  • VIEWS
    4.4K

Indulge in the comforting warmth of these cinnamon buns, where a tender, fluffy dough embraces a swirl of cinnamon-spiced sweetness, all crowned with a decadent, gooey glaze. Prepare for a symphony of flavors and textures that will elevate your brunch to extraordinary heights!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    45 g
  • Cholesterol
    66 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    11 g
  • Sodium
    282 mg
  • Sugar
    19 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Bloom the Yeast: In a liquid measuring cup, combine warm water, 1 teaspoon of sugar, and yeast. Stir gently and let stand until foamy, about 10 minutes.

Image Step 02
02 Step

Recipe View Warm the Milk Mixture: In a small saucepan, heat milk over medium heat until it just begins to simmer around the edges. Remove from heat and whisk in 1/4 cup sugar, 1/4 cup softened butter, and salt until melted and smooth. Allow to cool until lukewarm. (Approximately 5 minutes)

Image Step 03
03 Step

Recipe View Combine Wet Ingredients: In a large bowl, lightly whisk the eggs. Add the yeast mixture, lukewarm milk mixture, and 1 1/2 cups of flour. Stir until well combined.

Image Step 04
04 Step

Recipe View Incorporate Remaining Flour: Gradually add the remaining 2 1/2 cups of flour, 1/2 cup at a time, mixing well after each addition, until the dough comes together into a shaggy mass.

Image Step 05
05 Step

Recipe View Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth, elastic, and slightly tacky.

Image Step 06
06 Step

Recipe View First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Image Step 07
07 Step

Recipe View Prepare the Glaze: While the dough is rising, melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup of brown sugar and whisk until smooth and well combined.

Image Step 08
08 Step

Recipe View Prepare the Pan: Grease a 9x13-inch baking pan. Pour the glaze mixture evenly into the pan and sprinkle toasted pecans over the top.

Image Step 09
09 Step

Recipe View Make the Filling: In a small bowl, place 1/4 cup of melted butter. In a separate bowl, combine 3/4 cup of brown sugar, toasted pecans, and freshly ground cinnamon.

Image Step 10
10 Step

Recipe View Assemble the Buns: Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a 14x18-inch rectangle. Brush half of the melted butter evenly over the dough, leaving a 1/2-inch border unbuttered. Sprinkle the brown sugar mixture evenly over the buttered dough.

Image Step 11
11 Step

Recipe View Roll and Cut: Starting at the long edge, tightly roll the dough into a log, pinching the seam to seal. Brush the remaining melted butter over the log. Using a serrated knife, cut the dough into 15 equal rolls.

Image Step 12
12 Step

Recipe View Second Rise: Place the rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until doubled in size, about 1 hour.

Image Step 13
13 Step

Recipe View Preheat the Oven: Preheat oven to 375 degrees F (190 degrees C).

Image Step 14
14 Step

Recipe View Bake: Uncover and bake in the preheated oven for 25-30 minutes, or until golden brown and the glaze is bubbly.

Image Step 15
15 Step

Recipe View Cool and Invert: Let the buns cool in the pan for 3 minutes. Then, invert onto a serving platter so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.

For an extra layer of flavor, add a pinch of nutmeg to the cinnamon sugar filling.
If you don't have pecans, walnuts or almonds make excellent substitutes.
Ensure your yeast is fresh for optimal rise. If it doesn't foam after 10 minutes, it may be expired.
For an even gooier experience, drizzle additional glaze over the inverted buns.

Melvina Mcglynn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 1.5K Ratings)
Total Reviews: (4)
  • Freddy Reichert

    These were the best cinnamon buns I've ever made! The glaze is absolutely divine.

  • Domenick Murphy

    The directions were clear and easy to follow. I'll definitely be making these again.

  • Arturo Witting

    The dough was a little sticky, but the end result was worth it. I added a cream cheese frosting on top, and they were incredible!

  • Germaine Buckridge

    I followed the recipe exactly, and they turned out perfectly. My family devoured them!

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