Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, ooey-gooey cinnamon buns. One of my favorites food recipes. For mine, I am going to make it a 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. But they require a fair amount of time investment.
Ooey-Gooey Cinnamon Buns is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Ooey-Gooey Cinnamon Buns is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook ooey-gooey cinnamon buns using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ooey-Gooey Cinnamon Buns:
- Prepare Dough
- Make ready 1 teaspoon white sugar
- Get 1 (.25 ounce) package active dry yeast
- Prepare 1/2 cup warm water (110 degrees F/45 degrees C)
- Prepare 1/2 cup milk
- Take 1/4 cup white sugar
- Take 1/4 cup butter
- Prepare 1 teaspoon salt
- Prepare 2 large eggs, beaten
- Make ready 4 cups all-purpose flour
- Get Topping & Filling
- Get 3/4 cup butter
- Make ready 3/4 cup brown sugar
- Make ready 1 cup chopped pecans, divided
- Take 3/4 cup brown sugar
- Prepare 1 tablespoon ground cinnamon
- Get 1/4 cup melted butter
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. Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. I used to make cinnamon rolls and stick buns professionally.
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.
Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. 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.
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