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How to Make Ooey-Gooey Cinnamon Buns - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked cinnamon buns, with their warm, gooey centers and sweet, sugary glaze. These Ooey-Gooey Cinnamon Buns are a classic comfort food and are perfect for a cozy weekend morning or a special occasion brunch. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your friends and family.

The key to these Ooey-Gooey Cinnamon Buns is the rich, buttery dough that's loaded with cinnamon sugar and topped wit...

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Ingredients

  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • ½ cup milk
  • ¼ cup white sugar
  • ¼ cup unsalted butter
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 4 cups all-purpose flour
  • ¾ cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup chopped pecans
  • ¼ cup unsalted butter, melted
  • ¾ cup brown sugar
  • ½ cup chopped pecans
  • 1 tablespoon ground cinnamon

Information

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs 10 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 15
  • Yield: 15 buns

  • Make the dough: Pour water into a liquid measure. Add 1 teaspoon of sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes.
  • Meanwhile, warm milk in a small saucepan over medium heat until it just starts to bubble around the edges; do not boil. Remove from the heat and stir in 1/4 cup sugar, 1/4 cup unsalted butter, and salt until melted. Let cool until lukewarm.
  • Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 1/2 cups flour; stir until well combined.
  • Mix in remaining 2 1/2 cups flour (1/2 cup at a time), mixing well after each addition, until dough comes together.
  • Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.
  • Place dough in an oiled 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.
  • While the dough is rising, make the glaze: Melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup brown sugar and whisk until smooth.
  • Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.
  • Make the filling: Place 1/4 cup melted butter in a small bowl. Combine 3/4 cup of brown sugar, pecans, and cinnamon in a separate bowl.
  • When the dough has doubled in size, turn it out onto a lightly floured surface. Roll into a 14x18-inch rectangle. Brush 1/2 of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Sprinkle brown sugar mixture over top.
  • Start at the long edge and roll the dough tightly, pinching the seams to seal. Brush remaining butter over the dough. Cut dough into 15 equal rolls.
  • Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
  • Let cool in 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.

    • Nutrition

    392 cal.

    • Total Fat: 22g
    • Saturated Fat: 11g
    • Cholesterol: 66mg
    • Sodium: 282mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 2g
    • Total Sugars: 19g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 122mg

    Categories

    Sweet recipes
    Breakfast recipes
    Brunch recipes
    Baking recipes
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