Gooey cinnamon rolls with cream cheese icing
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Gooey Cinnamon Buns

There’s nothing like homemade cinnamon buns that are gooey, delicious, and just as amazing as the store-bought ones. These are perfect for a Sunday brunch.

My husband and I would take the subway from work every day and the subway stop had a cinnamon shop located in it. We could smell the cinnamon buns baking as soon as we came off the subway. We would end up buying and enjoying them at least once a week. We moved from that neighborhood and I had to learn how to make my own, so we would still be able to enjoy them from time to time.

The ingredients

Simple ingredients but oh so delicious. These cinnamon buns are soft and delicious because of the yeast that goes into them.

Cinnamon buns ingredients
Cinnamon buns ingredients

In a mixing bowl or measuring cup, add 4 tablespoons of castor sugar, 2 and a 1/2 teaspoons of yeast, 1/2 a cup of warm water (110 degree F). Mix well and set aside to rise for about 10 mins.

Risen yeast
Risen yeast

Heat 1/2 a cup of milk in the microwave for about 2 mins on high or in a pan so it’s hot. Add 4 tablespoons of butter to the bowl (or pan). Mix well to blend and set aside. The milk should be hot enough to melt the butter. Allow it to cool to room temperature.

Milk and butter
Milk and butter

Beat two eggs and set them aside. In a large bowl, add 4 cups of all purpose flour. Add one teaspoon of salt and the bloomed yeast to the bowl. At the same time add the milk, and the eggs to the bowl. Mix everything well to form a dough.

Move the dough to the counter and knead the dough for about 7-8 mins. Return the dough to the bowl and cover with 1 tablespoon of vegetable oil. Cover with a dishcloth and place in a warm place. Allow it to rise for about 1 hour or until it doubles in size. I usually put it in the oven with the bread proof setting (100 degrees F).

Risen dough
Risen dough

In a small bowl, mix the brown sugar and cinnamon powder.

Cinnamon sugar
Cinnamon sugar
Rolling the cinnamon buns

Once the dough has risen, remove it from the bowl and place it onto the counter. Punch it a couple of times to remove the air bubbles. The dough will be soft and smooth. Roll the dough into a squarish shape – about 1/2 cm thick. It doesn’t have to be a square. Even a circular shape will work.

Melt 1/4 cup of butter so it is easy to spread. Once the dough has been rolled out, spread the melted butter onto the rolled dough. Sprinkle the brown sugar and cinnamon mix on top of the butter. Then spread the pecans on top of the cinnamon sugar.

Cinnamon sugar and pecans on rolled dough
Cinnamon sugar and pecans on rolled dough

Now we are ready to roll the dough to make our cinnamon buns. Tightly roll the dough to form a log. It should be about 18 inches long when rolled. Try to keep the rolling tight. That’s what helps the buns stay soft.

Rolled dough log
Rolled dough log

Now that we have our log, we can cut it into pieces to make our cinnamon buns. Cut the log into 16 even pieces. I start by cutting the log into half, then divide each of those halves into halves, and so on till I have 16 equal pieces. Each bun will be just over 1 inch in width.

Cut buns
Cut buns

But alas, we are not quite done. We need to let the buns rise a second time. Butter the bottom and sides of two 9 x 13 inch baking dishes. Place the buns into the dishes leaving enough space between them so that they have room to rise. Place the buns so they are cut side up.

Cut buns placed in tray
Cut buns placed in tray

Melt another 3 tablespoons or so of butter and using a baking brush, spread the butter on the buns. Cover with a dish cloth and set aside for about another hour.

Risen cinnamon buns
Risen cinnamon buns

Now we are ready to bake. Preheat the oven to 350 degrees F. Bake the cinnamon rolls for about 30 mins or until they are browned. Sit back and enjoy as the intoxicating smell of baking cinnamon buns spreads around the house. Don’t be surprised if the neighbors come a-knocking.

Baked cinnamon buns
Baked cinnamon buns

Let rest in the pan for about 5 mins. Then turn them over. Serve warm of cooled down with a cream cheese icing.

Gooey Cinnamon Buns

Recipe by DeeptiCourse: DessertCuisine: CanadianDifficulty: Medium
Servings

16

servings
Prep time

20

minutes
Baking time

30

minutes
Calories

259

kcal
Rising time

120

minutes
Resting time

5

mins
Total time

2

hours 

55

minutes

There’s nothing like homemade cinnamon buns that are gooey, delicious, and just as amazing as the store-bought ones. These are perfect for a Sunday brunch.

Ingredients

  • 4 tablespoons white sugar

  • 2 1/2 teaspoons dry active yeast

  • 1/2 cup warm water (100 degrees F)

  • 1/2 cup milk

  • 4 tablespoons butter

  • 1 teaspoon salt

  • 2 eggs beaten

  • 4 cups all-purpose flour

  • 3/4 cup brown sugar

  • 2 tablespoons cinnamon powder

  • 1 cup chopped pecans

  • 1/4 cup melted butter

  • 3 tablespoons butter (for spreading on top of the cinnamon rolls before baking)

Directions

  • Warm the milk in the microwave for about 2 mins on high (or in a pan so it’s hot) and add 4 tablespoons of butter to the bowl (or pan). Mix well to blend and set aside. Allow it to cool to room temperature.
  • In a small bowl or measuring cup, combine the yeast, sugar, and warm water. Let sit for about 10 mins or until the yeast blooms and doubles.
  • Beat the eggs and set them aside. In a large bowl, add the flour. Add the salt and the yeast mix to the bowl. At the same time add the milk, and the eggs to the bowl. Mix everything well to form a dough.
  • Move the dough to the counter and knead the dough for about 7-8 mins. Return the dough to the bowl and cover with 1 tablespoon of vegetable oil. Cover with a dishcloth and place in a warm place. Allow it to rise for about 1 hour.
  • In a small bowl, mix the brown sugar and cinnamon powder.
  • Once the dough has risen, remove it from the bowl and place it onto the counter. Punch it a couple of times to remove the air bubbles. Roll the dough into a squarish shape – about 1/2 cm thick.
  • Spread the melted. butter onto the rolled dough. Sprinkle the brown sugar and cinnamon mix on top of the butter. Spread the pecans on top of the cinnamon sugar.
  • Tightly roll the dough to form a log. It should be around 18 inches long.
  • Cut the roll into 16 equal rounds. Each cut bun should be just over an inch in thickness.
  • Liberally spread butter onto two 9 x 13-inch baking dishes. Lay the cinnamon rolls onto the baking dishes so the cut sides are facing up – you should be able to see the cinnamon sugar rolls. Spread them apart because they need to rise.
  • Spread the 3 tablespoons of butter on top of the cinnamon rolls, cover with a dishcloth, and set them aside for a second rise for about an hour.
  • Preheat the oven to 350 degrees F. Bake for cinnamon rolls for about 30 mins or until they are browned. Let rest for about 5 mins in the baking dish, then turn them over. The bottom will be gooey.
  • Serve warm or cooled down with cream cheese icing.

– Check out other Dessert recipes here.

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