Ooey-Gooey Cinnamon Buns

Ooey-Gooey Cinnamon Buns


852 people made this

About this recipe: These buns are sooo good hot from the oven when they're gooey and warm.

dakota kelly

Serves: 15 

  • 1 teaspoon caster sugar
  • 1 (7g) sachet dried active baking yeast
  • 125ml warm water (45 degrees C)
  • 125ml milk
  • 4 tablespoons caster sugar
  • 60g butter
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 500g plain flour
  • 170g butter
  • 100g dark brown soft sugar
  • 120g chopped pecans, divided
  • 100g dark brown soft sugar
  • 1 tablespoon ground cinnamon
  • 60g butter, melted

Prep:2hr30min  ›  Cook:30min  ›  Ready in:3hr 

  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 4 tablespoons sugar, 60g butter and salt; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 200g flour; stir well to combine. Stir in the remaining flour, 70g 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 170g butter in a small saucepan over medium heat. Stir in 100g brown sugar, whisking until smooth. Pour into greased 22x33cm (9x13 in) baking tin. Sprinkle bottom of tin with 1/2 of the pecans; set aside. Melt remaining butter; set aside. Combine remaining 100g brown sugar, pecans and cinnamon; set aside.
  5. Turn dough out onto a lightly floured surface, roll into a 45x35cm (18x14 in) rectangle. Brush with 1/2 of the melted butter, leaving 2cm border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining melted butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared tin. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat the oven to 190 C / Gas mark 5.
  6. Bake in the preheated oven for 25 to 30 minutes, until golden brown. Let cool in tin for 3 minutes, then invert onto serving platter. Scrape remaining filling from the tin onto the buns.

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Reviews (1)


I have just cooked these cinnamon buns and they are delicious! So light and fluffy! Quite a few steps, but very easy to make, even the first time round. I realised that I did not have any brown sugar, so I used caster sugar and a tablespoon of treacle - brilliant! Will definitely be making these a few more times! - 29 Mar 2011

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