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Ooey-Gooey Cinnamon Buns

4

190 min

Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns Photo 1

Time

190 min

Serving

15 persons

Calories

392

Rating

4.00★ (1)

Cuisine

Author: Victoria Bailey
These cinnamon buns are soft and tender and topped with a sticky glaze. They'll fill your kitchen with a sweet, delicious aroma. Enjoy these homemade cinnamon buns when they're gooey and warm, fresh from the oven!

Ingredients

  • warm water (110 degrees F/45 degrees C): 0.5 cup
  • white sugar: 1 tsp
  • active dry yeast: 1 pack (.25 ounce pack)
  • milk: 0.5 cup
  • white sugar: 0.25 cup
  • unsalted butter: 0.25 cup
  • salt: 1 tsp
  • eggs: 2 piece (beaten)
  • all-purpose flour: 4 cups
  • unsalted butter: 0.75 cup
  • brown sugar: 0.75 cup
  • pecans: 0.5 cup (chopped)
  • unsalted butter: 0.25 cup (melted)
  • brown sugar: 0.75 cup
  • pecans: 0.5 cup (chopped)
  • ground cinnamon: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Make the dough: Pour water into a liquid measure. Add sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes.
    Ooey-Gooey Cinnamon Buns Photo 2
  2. 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 sugar, butter, and salt until melted. Let cool until lukewarm.
    Ooey-Gooey Cinnamon Buns Photo 3
  3. 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.
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  4. Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.
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  5. 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.
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  6. While the dough is rising, make the glaze: Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until smooth.
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  7. Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.
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  8. Make the filling: Place melted butter in a small bowl. Combine brown sugar, pecans, and cinnamon in another bowl.
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  9. 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.
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  10. 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.
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  11. Preheat the oven to 375 degrees F (190 degrees C).
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  12. Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
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  13. 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.
    Ooey-Gooey Cinnamon Buns Photo 14

History of the Ooey-Gooey Cinnamon Buns:

Cinnamon buns have been a beloved baked treat for centuries, originating in Sweden as kanelbullar. The ooey-gooey variety, with its sticky glaze and rich filling, is a more recent American adaptation. These delectable treats have become a staple of bakeries and coffee shops across the country, and with this recipe, you can recreate that delicious bakery taste in your own home.

Tips and Tricks for Ooey-Gooey Cinnamon Buns Recipe:

  • Make sure to let the dough rise in a warm, draft-free place for best results.
  • When rolling up the cinnamon roll, be sure to pinch the seams together tightly to prevent the filling from leaking out during baking.
  • Use a sharp, serrated knife or dental floss to cut the rolls cleanly and prevent squishing.
  • Be sure to let the rolls cool slightly before you try to invert them or the glaze may run all over the place.

Tips for presenting the dish:

  • Serve these cinnamon buns fresh, straight out of the oven when they're still warm, gooey, and irresistible.
  • You can top the rolls with additional chopped nuts or a drizzle of melted chocolate for extra visual appeal.
  • Serve with a cup of coffee or tea, and enjoy them as a sweet, indulgent treat or a special breakfast to start your day on a decadent note.

Where Were Cinnamon Buns Invented?

Cinnamon buns, also called cinnamon rolls, originated in Europe. They were brought to America by German and Swedish immigrants and have since become a sweet breakfast staple across the country.

How Long Do Cinnamon Buns Take to Bake?

If you follow this recipe, you should have perfect cinnamon buns in 25 to 30 minutes. You'll know the cinnamon rolls are done when the tops are golden brown.

How to Store Cinnamon Buns

Store cinnamon buns covered or in an airtight container at room temperature for three days or in the refrigerator for five days. Reheat the cinnamon rolls in the microwave or oven to make them gooey again.

How to Freeze Cinnamon Buns

You can freeze the entire pan of cinnamon buns or each cinnamon roll individually.

To freeze the pan, wrap the whole thing (pan and all) in a layer of plastic wrap then a layer of aluminum foil. Freeze for up to three months.

To freeze individual cinnamon buns, place each bun into an airtight container or zip-top freezer bag. Freeze for up to three months.

Thaw in the fridge overnight, then reheat in the oven.

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