Ooey-Gooey Cinnamon Buns


190 min

Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns Photo 1


Roll up


190 min


15 persons




4.00 rating-star (1)


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!


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

Metric Conversion

Stages of cooking

  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.
  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.
  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.
  4. Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.
  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.
  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.
  7. Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.
  8. Make the filling: Place melted butter in a small bowl. Combine brown sugar, pecans, and cinnamon in another bowl.
  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.
  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.
  11. Preheat the oven to 375 degrees F (190 degrees C).
  12. Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
  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. DOTDASH MEREDITH FOOD STUDIOS
    Ooey-Gooey Cinnamon Buns Photo 14

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