Ooey-Gooey Cinnamon Buns
These buns are sooo good hot from the oven when they're gooey and warm.
Servings per recipe: 15
Calories per serving: 392
Preparation time: 2h 30m
Total cooking time: 3h
Ingredients:
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup milk
- 1/4 cup white sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups all-purpose flour
- 3/4 cup butter
- 3/4 cup brown sugar
- 1 cup chopped pecans, divided
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter
Directions:
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 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).
- 6 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.
Nutrion facts:
| Total Fat | 21.7g | 33% |
| Saturated Fat | 11.0g | |
| Cholesterol | 66mg | 22% |
| Sodium | 282mg | 11% |
| Potassium | 122mg | 3% |
| Total Carbohydrates | 45.3g | 15% |
| Dietary Fiber | 1.9g | 8% |
| Protein | 5.6g | 11% |
| Sugars | 19g | |
| Vitamin A | 526IU | |
| Vitamin C | 0mg | |
| Calcium | 45mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 20mg | |
| Folate | 78mcg |
