Ooey-Gooey Cinnamon Buns

    3 hours

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

    855 people made this

    Serves: 15 

    • Dough
    • 1 teaspoon caster sugar
    • 7g active dry yeast
    • 1/2 cup (125ml) lukewarm water
    • 1/2 cup (125ml) milk
    • 1/4 cup caster sugar
    • 60g butter
    • 1 teaspoon salt
    • 2 eggs, beaten
    • 4 cups plain flour
    • Filling
    • 170g butter
    • 3/4 cup brown sugar
    • 1 cup chopped pecans, divided
    • 3/4 cup brown sugar
    • 1 tablespoon ground cinnamon
    • 60g melted butter

    Prep:2hr30min  ›  Cook:30min  ›  Ready in:3hr 

    1. In a small bowl, dissolve 1 teaspoon sugar and yeast in lukewarm water. Let stand until foamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 60g butter and salt, and stir until melted. Let cool until lukewarm.
    2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cups 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 on to 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 clean, 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 3/4 cup brown sugar, whisking until smooth. Pour into greased 23x33cm baking tin. Sprinkle bottom of pan with half the pecans and set aside. Melt remaining butter; set aside. Combine remaining brown sugar, pecans and cinnamon; set aside.
    5. Turn dough out on to a lightly floured surface and roll into an 45x35cm rectangle. Brush with half the melted butter, leaving a 1cm border uncovered. Sprinkle with the cinnamon sugar mixture. Starting at the long edge, tightly roll up, pinching seam to seal. Brush with remaining melted butter. With a 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 190 degrees C.
    6. Bake for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert on to serving platter. Scrape remaining filling from the pan on to the rolls.

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    Reviews in English (875)


    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)


    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)


    These cinnamon buns are THE BEST EVER!!! I loved them so much, just a tip: the longer you let them rise, the fluffier and better they taste!!  -  17 Apr 2004  (Review from Allrecipes US | Canada)