Description
Indulge in these Ooey-Gooey Cinnamon Buns, featuring a soft and silky yeast dough rolled with a buttery cinnamon-sugar-pecan filling, baked to golden perfection with a luscious caramelized pecan glaze on top. Perfect for breakfast or dessert, these cinnamon buns offer a delightful balance of sweet, nutty, and spicy flavors with a melt-in-your-mouth texture.
Ingredients
Units
Scale
Dough:
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 1 (0.25 ounce) package active dry yeast
- 1/2 cup milk
- 1/4 cup white sugar
- 1/4 cup unsalted butter
- 1 teaspoon salt
- 2 large eggs, beaten
- 4 cups all-purpose flour
Glaze:
- 3/4 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 cup chopped pecans
Filling:
- 1/4 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/2 cup chopped pecans
- 1 tablespoon ground cinnamon
Instructions
- Activate Yeast: Pour warm water into a liquid measure, add 1 teaspoon white sugar and active dry yeast, stirring gently until dissolved. Let the mixture stand until foamy, about 10 minutes, signaling the yeast is active.
- Prepare Milk Mixture: Warm milk in a small saucepan over medium heat just until bubbles appear around the edges; avoid boiling. Remove from heat and stir in ¼ cup white sugar, ¼ cup unsalted butter, and salt until fully melted. Allow to cool until lukewarm.
- Combine Wet Ingredients and Flour (First Addition): Lightly whisk two large beaten eggs in a large bowl. Add the foamy yeast mixture, lukewarm milk mixture, and 1½ cups of the all-purpose flour. Stir thoroughly until well combined.
- Add Remaining Flour and Knead Dough: Gradually add the remaining 2½ cups flour in ½ cup increments, mixing well after each until the dough forms. Turn the dough onto a lightly floured surface and knead for about 8 minutes until it becomes smooth, silky, and elastic.
- First Rise: Place the dough into an oiled bowl, turning to coat the surface with oil. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
- Make Glaze: While dough rises, melt ¾ cup unsalted butter in a small saucepan over medium heat. Add ¾ cup brown sugar and whisk continuously until smooth. Grease a 9×13-inch baking pan, pour glaze evenly into the pan, and sprinkle with ½ cup chopped pecans.
- Prepare Filling: In a small bowl, place ¼ cup melted butter. In another bowl, combine ¾ cup brown sugar, ½ cup chopped pecans, and 1 tablespoon ground cinnamon.
- Shape Rolls: Once dough has doubled, turn it out onto a floured surface. Roll into a 14×18-inch rectangle. Brush half the melted butter over the dough, leaving a ½-inch unbuttered border. Evenly sprinkle the cinnamon-sugar-pecan mixture over the buttered surface.
- Roll and Cut Dough: Starting at the long edge, roll the dough tightly, sealing the seam by pinching it closed. Brush the remaining melted butter over the outside of the dough roll. Cut into 15 equal pieces.
- Second Rise: Place the rolls cut-side down into the prepared glazed pan. Cover and let rise in a warm spot until doubled, about 1 hour.
- Bake: Preheat oven to 375 degrees F (190 degrees C). Uncover the pan and bake the rolls for 25 to 30 minutes until golden brown and fully cooked through.
- Cool and Serve: Allow rolls to cool in the pan for 3 minutes. Invert the pan onto a serving platter so the gooey glaze is on top. Scrape any remaining glaze from the pan over the rolls before serving.
Notes
- Make sure the water and milk are not too hot; temperatures above 110°F may kill the yeast.
- Letting the dough rise adequately twice ensures soft and fluffy buns.
- Using fresh yeast will give the best results for a good rise.
- For a nuttier flavor, toast the pecans lightly before adding to glaze and filling.
- Optionally, add a cream cheese frosting on top after baking for extra sweetness.
- Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cinnamon bun
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
