There’s something irresistibly comforting about a warm, freshly-baked cinnamon bun. The rich aroma of cinnamon and sugar, combined with the soft, fluffy texture of the dough, creates a heavenly experience for the senses. Each bite of these Ooey-Gooey Cinnamon Buns is a perfect blend of sweet and savory, making them an ideal treat for breakfast, brunch, or even as a dessert.
These cinnamon buns are not just delicious but also a joy to make. The process of kneading the dough, spreading the sweet cinnamon filling, and watching them rise to golden perfection is a delightful experience for any baker. Whether you’re a seasoned baker or trying your hand at baking for the first time, these cinnamon buns are sure to bring warmth and joy to your kitchen.
Table of contents
Ooey-Gooey Cinnamon Buns Recipe
Ingredients
For the Dough:
- ½ cup warm water (110°F/45°C)
- 1 teaspoon white sugar
- 1 packet (0.25 ounce) 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
For the Glaze:
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ½ cup chopped pecans
For the Filling:
- ¼ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup chopped pecans
- 1 tablespoon ground cinnamon
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Instructions
- Preparing the Dough:
- In a measuring cup, combine warm water, 1 teaspoon sugar, and yeast. Stir until the yeast dissolves and let it sit until it becomes foamy, about 10 minutes.
- In a saucepan, gently heat the milk until it’s warm but not boiling. Stir in ¼ cup sugar, ¼ cup butter, and salt until everything is melted and combined. Allow this mixture to cool to a lukewarm temperature.
- In a large mixing bowl, whisk the eggs. Add the yeast mixture, milk mixture, and 1 ½ cups of flour. Stir well.
- Gradually mix in the remaining 2 ½ cups of flour, half a cup at a time, until a dough forms.
- Kneading and Rising:
- Turn the dough onto a floured surface and knead it until it becomes smooth, silky, and elastic, roughly 8 minutes.
- Place the dough in an oiled bowl, ensuring it’s coated with oil. Cover with a damp cloth and let it rise in a warm place until it doubles in size, about 1 hour.
- Making the Glaze:
- Melt ¾ cup of unsalted butter in a saucepan over medium heat. Stir in ¾ cup brown sugar until smooth.
- Grease a 9×13-inch baking pan. Pour the glaze into the pan and sprinkle with chopped pecans.
- Preparing the Filling:
- In a small bowl, place ¼ cup melted butter. In another bowl, mix together ¾ cup brown sugar, chopped pecans, and cinnamon.
- Assembling the Rolls:
- Once the dough has doubled, roll it out on a floured surface into a 14×18-inch rectangle.
- Brush half of the melted butter over the dough, leaving a small border. Evenly sprinkle the brown sugar mixture on top.
- Start rolling the dough tightly from the long edge, sealing the seams. Brush the remaining butter over the roll.
- Cut the dough into 15 equal pieces and place them in the prepared pan with the glaze, cut-side down. Cover and let them rise again until doubled, about 1 hour.
- Baking:
- Preheat the oven to 375°F (190°C).
- Uncover the rolls and bake until golden brown, about 25-30 minutes.
- Let them 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.
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Ooey-Gooey Cinnamon Buns FAQS
The primary difference between a cinnamon roll and a sticky bun lies in the topping and the texture:Cinnamon Rolls: These are typically made with a sweet dough that is rolled out, covered with a mixture of cinnamon and sugar, and then rolled up and sliced. After baking, they are often topped with a glaze or frosting.
Sticky Buns: Sticky buns also start with a similar sweet dough, but the key difference is the addition of a caramel glaze and often nuts (like pecans) at the bottom of the pan before the dough is placed in it. When baked and inverted, the bottom becomes the top, covered in a sticky, gooey caramel sauce.
If your cinnamon rolls aren’t turning out gooey, it could be due to a few reasons:Filling: Not using enough butter or a moist filling can result in less gooeyness.
Baking Time: Overbaking can dry them out. It’s important to bake just until they’re done, no longer.
Dough Moisture: If the dough is too dry, it can affect the overall moisture of the rolls.
Cinnabon rolls are known for their gooeyness, which is achieved through:Generous Filling: They use a substantial amount of a rich, cinnamon-sugar filling that includes a special type of cinnamon known as Makara cinnamon, which is particularly flavorful.
Rich Dough: The dough is tender and rich, contributing to the gooey texture.
Baking Technique: They are baked in a way that ensures the inside stays moist and gooey while the outside is perfectly cooked.
In England, cinnamon buns are generally referred to as “cinnamon rolls” or simply “cinnamon buns.” The term is quite straightforward and is used in the same way as in other English-speaking countries. There isn’t a unique British term for this pastry; however, similar types of spiced, sweet buns in the UK include “Chelsea buns” which have a similar swirl and are often filled with currants and topped with a glaze.
Ooey-Gooey Cinnamon Buns
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Ingredients
For the Dough:
- ½ cup warm water (110°F/45°C)
- 1 teaspoon white sugar
- 1 packet (0.25 ounce) 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
For the Glaze:
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ½ cup chopped pecans
For the Filling:
- ¼ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup chopped pecans
- 1 tablespoon ground cinnamon
Instructions
Preparing the Dough:
- In a measuring cup, combine warm water, 1 teaspoon sugar, and yeast. Stir until the yeast dissolves and let it sit until it becomes foamy, about 10 minutes.
- In a saucepan, gently heat the milk until it’s warm but not boiling. Stir in ¼ cup sugar, ¼ cup butter, and salt until everything is melted and combined. Allow this mixture to cool to a lukewarm temperature.
- In a large mixing bowl, whisk the eggs. Add the yeast mixture, milk mixture, and 1 ½ cups of flour. Stir well.
- Gradually mix in the remaining 2 ½ cups of flour, half a cup at a time, until a dough forms.
Kneading and Rising:
- Turn the dough onto a floured surface and knead it until it becomes smooth, silky, and elastic, roughly 8 minutes.
- Place the dough in an oiled bowl, ensuring it’s coated with oil. Cover with a damp cloth and let it rise in a warm place until it doubles in size, about 1 hour.
Making the Glaze:
- Melt ¾ cup of unsalted butter in a saucepan over medium heat. Stir in ¾ cup brown sugar until smooth.
- Grease a 9×13-inch baking pan. Pour the glaze into the pan and sprinkle with chopped pecans.
Preparing the Filling:
- In a small bowl, place ¼ cup melted butter. In another bowl, mix together ¾ cup brown sugar, chopped pecans, and cinnamon.
Assembling the Rolls:
- Once the dough has doubled, roll it out on a floured surface into a 14×18-inch rectangle.
- Brush half of the melted butter over the dough, leaving a small border. Evenly sprinkle the brown sugar mixture on top.
- Start rolling the dough tightly from the long edge, sealing the seams. Brush the remaining butter over the roll.
- Cut the dough into 15 equal pieces and place them in the prepared pan with the glaze, cut-side down. Cover and let them rise again until doubled, about 1 hour.
Baking:
- Preheat the oven to 375°F (190°C).
- Uncover the rolls and bake until golden brown, about 25-30 minutes.
- Let them 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300 kcal
