Ooey-Gooey Cinnamon Buns

    (1006)
    3 hours

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


    855 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (1006)

    Reviews in English (799)

    by
    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

    by
    1248

    I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Make sure you roll your dough out to 1/4". Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. At the beginning of the roll only 1/2" of dough and pinch down. Now you must begin rolling from each corner, middle, working your way back and forth. Curve your corners toward the center to avoid too much overlap (exess) IMPT: after about 2-3 rolls, carefully lift up each portion and pull away from you, this will "tuck" in the dough, be careful not to tear the dough. A lot to remember, but after you get the hang of it, it's like second nature and you will have picture perfect cinnamon rolls and sticky buns  -  09 Mar 2004  (Review from Allrecipes US | Canada)

    by
    1021

    This is a good cinnamon roll recipe. Here's a trick for cutting the rolls without mashing the dough: take a piece of thread, slide it under the roll, cross the thread and pull quickly. It works like magic, and you don't have a sticky knife to clean up afterwards!  -  14 Feb 2004  (Review from Allrecipes US | Canada)

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