Ooey-Gooey Cinnamon Buns

Cinnamon buns topped with a sweet and sticky pecan glaze. Enjoy these homemade cinnamon buns when they're gooey and warm, fresh from the oven!

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 392 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.

Step 3

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.

Step 4

Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.

Step 5

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.

Step 6

Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 1/2 cups flour; stir until well combined.

Step 12

Mix in remaining 2 1/2 cups flour (1/2 cup at a time), mixing well after each addition, until dough comes together.

Step 13

When the dough has doubled in size, turn it out onto a lightly floured surface.

Step 14

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.

Step 15

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.

Step 16

Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour.