Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns

682
dakota kelly 16

"These buns are sooo good hot from the oven when they're gooey and warm."

Ingredients

3 h {{adjustedServings}} servings 392 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  5. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

682
  1. 859 Ratings

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I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Make sure you roll your dough out to 1/4". Apply butter evenly, then sugar/cinnamon mixture. Ho...

This is a good cinnamon roll recipe. Here's a trick for cutting the rolls without mashing the dough: take a piece of thread, slide it under the roll, cross the thread and pull quickly. It wor...

These cinnamon buns are THE BEST EVER!!! I loved them so much, just a tip: the longer you let them rise, the fluffier and better they taste!!