Ooey-Gooey Cinnamon Buns
Ooey-Gooey Cinnamon Buns

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ooey-gooey cinnamon buns. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Watch How to Make it here. Classic cinnamon buns are gooey, sweet and a real treat. But they require a fair amount of time investment.

Ooey-Gooey Cinnamon Buns is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Ooey-Gooey Cinnamon Buns is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook ooey-gooey cinnamon buns using 17 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ooey-Gooey Cinnamon Buns:
  1. Get Dough
  2. Make ready 1 teaspoon white sugar
  3. Make ready 1 (.25 ounce) package active dry yeast
  4. Make ready 1/2 cup warm water (110 degrees F/45 degrees C)
  5. Get 1/2 cup milk
  6. Get 1/4 cup white sugar
  7. Make ready 1/4 cup butter
  8. Get 1 teaspoon salt
  9. Prepare 2 large eggs, beaten
  10. Get 4 cups all-purpose flour
  11. Take Topping & Filling
  12. Get 3/4 cup butter
  13. Prepare 3/4 cup brown sugar
  14. Make ready 1 cup chopped pecans, divided
  15. Take 3/4 cup brown sugar
  16. Prepare 1 tablespoon ground cinnamon
  17. Make ready 1/4 cup melted butter

Ooey-Gooey Cinnamon Buns recipe: These buns are so delicious hot and gooey from the oven! Starting at long side, tightly roll up, pinching seam to seal. Or, you can make these cinnamon rolls in a muffin tin! I used to make cinnamon rolls and stick buns professionally.

Instructions to make Ooey-Gooey Cinnamon Buns:
  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.
  6. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  7. 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.

Here is how we rolled tight buns. Cinnamon buns: Cherry and pecan, cream cheese or sugar glaze - you choose. But they're always cinnamon, and they're always ooey, gooey good. He loved cinnamon rolls so much that he petitioned to the governor of the state to create a day devoted just to the Cinnamon Roll. Cinnamon bun ice cream with a cinnamon sugar glaze.

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