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Ooey-Gooey Cinnamon Buns

These cinnamon buns are soft and tender and topped with a sticky glaze. They'll fill your kitchen with a sweet, delicious aroma. So good when they're gooey and warm!
Print Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 3 hours 10 minutes
Course Breakfast
Cuisine nordic
Servings 15 people
Calories 4157.6 kcal

Equipment

  • 1 Large Mixing Bowl For preparing and proofing the dough.
  • 1 Small Saucepan For warming milk and preparing the sticky glaze.
  • 1 9x13 inch Baking Pan Essential for baking the cinnamon buns.
  • 1 Rolling Pin For flattening the dough evenly.
  • 1 Whisk For blending ingredients and making the glaze smooth.

Ingredients
  

Main

  • ½ cup warm water 110 degrees F/45 degrees C
  • 1 teaspoon white sugar
  • 1 0.25 ounce package active dry yeast
  • ½ cup milk
  • ¼ cup white sugar
  • ¼ cup unsalted butter
  • 1 teaspoon salt
  • 2 large eggs beaten
  • 4 cups all-purpose flour
  • ¾ cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup chopped pecans
  • ¼ cup unsalted butter melted
  • ¾ cup brown sugar
  • ½ cup chopped pecans
  • 1 tablespoon ground cinnamon

Instructions
 

  • To make the dough: Pour water into a liquid measure. Add 1 teaspoon of sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes. Dotdash Meredith Food Studios
  • Meanwhile, warm milk in a small saucepan over medium heat until it just starts to bubble around the edges; do not boil. Remove from the heat and stir in 1/4 cup sugar, 1/4 cup unsalted butter, and salt until melted. Let cool until lukewarm. Dotdash Meredith Food Studios
  • Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 ½ cups flour; stir until well combined. Dotdash Meredith Food Studios
  • Mix in remaining 2 ½ cups flour (1/2 cup at a time), mixing well after each addition, until dough comes together.
  • Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes. Dotdash Meredith Food Studios
  • Place dough in an oiled 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. Dotdash Meredith Food Studios
  • While the dough is rising, make the glaze: Melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup brown sugar and whisk until smooth.
  • Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top. Dotdash Meredith Food Studios
  • Make the filling: Place 1/4 cup melted butter in a small bowl. Combine 3/4 cup of brown sugar, pecans, and cinnamon in a separate bowl.
  • When the dough has doubled in size, turn it out onto a lightly floured surface. Roll into a 14x18-inch rectangle. Brush 1/2 of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Sprinkle brown sugar mixture over top. Dotdash Meredith Food Studios
  • Start at the long edge and roll the dough tightly, pinching the seams to seal. Brush remaining butter over the dough. Cut dough into 15 equal rolls. Dotdash Meredith Food Studios
  • Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour. Dotdash Meredith Food Studios
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
  • Let cool in pan for 3 minutes, then invert onto a serving platter so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For optimal yeast activation, ensure your warm water is precisely 105-115°F (40-46°C); too hot will kill the yeast, too cold won't activate it. When kneading, aim for a truly smooth, elastic dough—this develops the gluten necessary for those tender, pillowy buns. During both proofing stages, a warm, draft-free environment is crucial for a robust rise. A pro tip for cutting perfect, non-compressed rolls is to use unflavored dental floss: slide it under the log, cross the ends, and pull firmly. Don't overbake; the buns should be golden brown and just set to maintain their signature gooey texture. Invert onto a serving platter promptly after a brief cooling period to ensure the luscious glaze coats them perfectly.