Ooey-Gooey Cinnamon Buns
Allrecipes.com 15 Rolls Can make the night before & Bake the next A.M. COVER w plastic wrap. In the A/M, let rise til double & then bake as directed. LINE THE PAN W WAXED PAPER FOR EASIER CLEAN-UP. These buns are sooo good hot from the oven when theyre gooey and warm. 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, its like second nature and you will have picture perfect cinnamon rolls and sticky buns
Allrecipes.com 15 Rolls Can make the night before & Bake the next A.M. COVER w plastic wrap. In the A/M, let rise til double & then bake as directed. LINE THE PAN W WAXED PAPER FOR EASIER CLEAN-UP. These buns are sooo good hot from the oven when theyre gooey and warm. 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, its like second nature and you will have picture perfect cinnamon rolls and sticky buns
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup milk
- 3/4 cup butter
- 4 cups all-purpose flour
- 1/4 cup butter
- 1/4 cup white sugar
- 2 eggs, beaten
- 1 teaspoon white sugar
- 1/2 cup warm water (110 degrees f/45 degrees c)
- 3/4 cup brown sugar
- 1 (.25 ounce) package active dry yeast
- ooey-gooey sauce:
- 1 cup chopped pecans divided
- spread on dough:
- 1/4 cup soft butter
- Carbohydrate 72.1829294233947 g
- Cholesterol 66.1148889308879 mg
- Fat 21.6391502428418 g
- Fiber 1.87372003797683 g
- Protein 5.19933911637145 g
- Saturated Fat 10.4988348993277 g
- Serving Size 1 1 Roll (128g)
- Sodium 558.165245113497 mg
- Sugar 70.3092093854179 g
- Trans Fat 1.53290809033854 g
- Calories 494 calories
Step-by-step
- 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. 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; spread the dough with the butter and then 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.
Yeast is the microscopic engine driving this dough, metabolizing simple carbohydrates into carbon dioxide gas trapped by elastic gluten networks. Water heated precisely to 110 degrees Fahrenheit activates active dry yeast cells without denaturing them, establishing the foundational rise required for a light crumb. Kneading for eight minutes develops long, interlaced protein strands of gluten, giving the dough the structural integrity needed to withstand the rolling process without tearing.
Dating back centuries to early Nordic pastry traditions where sweet doughs met imported spices, rolled yeast buns evolved through European guild bakeries before taking root in North America. Professional bakers adapted these rich, laminated styles by incorporating high-fat dairy and butter layers that melt during baking, creating steam pockets that physically separate the dough into tender, flaky layers.
Brown sugar and melted butter combine at the base of the pan to form a concentrated syrup that transforms during baking. Maillard reactions between amino acids in the dairy and reducing sugars in the brown sugar generate complex caramel notes, while pecans add nutty pyrazines that balance the intense sweetness of the glaze.
Allowing the shaped rolls to undergo a second rise until they double in volume ensures the internal crumb remains tender rather than dense. Baking at 375 degrees Fahrenheit for 25 to 30 minutes sets the exterior starches into a golden crust while keeping the interior moisture locked inside the spiral architecture.
