Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ooey-gooey cinnamon buns. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Reviews for: Photos of Ooey-Gooey Cinnamon Buns. Watch How to Make it here. Classic cinnamon buns are gooey, sweet and a real treat.
Ooey-Gooey Cinnamon Buns is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Ooey-Gooey Cinnamon Buns is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook ooey-gooey cinnamon buns using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Ooey-Gooey Cinnamon Buns:
- Take Dough
- Prepare white sugar
- Take package active dry yeast
- Get warm water (110 degrees F/45 degrees C)
- Get milk
- Prepare white sugar
- Make ready butter
- Prepare salt
- Make ready large eggs, beaten
- Make ready all-purpose flour
- Get Topping & Filling
- Take butter
- Prepare brown sugar
- Get chopped pecans, divided
- Make ready brown sugar
- Get ground cinnamon
- Get melted butter
I used to make cinnamon rolls and stick buns professionally. 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.
Instructions to make Ooey-Gooey Cinnamon Buns:
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- 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.
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. 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. Ooey gooey Cinnamon Buns with strong flavors of cinnamon and vanilla. Topped with Vanilla Cream Cheese Frosting.
So that is going to wrap it up with this exceptional food ooey-gooey cinnamon buns recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
