A sweet, s
tic
ky, soft and fluffy treat that’s totally worth the wait.
There’s nothing quite like a pan of warm, homemade cinnamon buns fresh out of the oven. These Ooey-Gooey Cinnamon Buns are everything you dream about when you picture the ultimate sticky bun: rich dough, a generous swirl of cinnamon-sugar filling, and a pecan-studded brown sugar glaze that drips down every edge. Perfect for breakfast, brunch, or dessert (or honestly, any time you’re craving something sweet and cozy), this recipe is a keeper.
With a dough that’s surprisingly easy to work with, a filling that’s deeply spiced, and a buttery glaze that sets the whole thing over the top, these buns strike the perfect balance between soft and indulgent.
Why You’ll Love These Cinnamon Buns
Classic bakery-style texture: Light, fluffy interior with just the right chew
Sticky and sweet glaze: No dry buns here!
Great for holidays or weekend baking projects
Freezer-friendly for make-ahead mornings
Ingredients You’ll Need
Dough:
½ cup warm water (110°F)
1 teaspoon sugar
1 packet (0.25 oz) active dry yeast
½ cup milk
¼ cup sugar
¼ cup unsalted butter
1 teaspoon salt
2 large eggs, beaten
4 cups all-purpose flour
Glaze:
¾ cup unsalted butter
¾ cup brown sugar
½ cup chopped pecans
Filling:
¼ cup unsalted butter, melted
¾ cup brown sugar
½ cup chopped pecans
1 tablespoon ground cinnamon
How to Make Ooey-Gooey Cinnamon Buns
Step 1: Make the Dough
Stir together warm water, 1 tsp sugar, and yeast in a bowl. Let sit 10 minutes until foamy.
In a saucepan, warm milk until it just begins to bubble. Remove from heat and stir in ¼ cup sugar, butter, and salt. Let cool to lukewarm.
In a large mixing bowl, whisk eggs. Add in yeast mixture and milk mixture. Stir in 1½ cups flour.
Gradually mix in remaining flour until a dough forms.
Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
Place dough in a greased bowl, cover with a damp towel, and let rise until doubled (about 1 hour).
Step 2: Prepare the Glaze
In a small saucepan, melt butter and stir in brown sugar until smooth.
Pour into a greased 9×13-inch pan and sprinkle with chopped pecans.
Step 3: Roll and Fill the Dough
Roll dough out on a floured surface into a 14×18-inch rectangle.
Brush with half of the melted butter. Mix brown sugar, cinnamon, and pecans; sprinkle evenly over dough.
Roll up from the long side into a tight log. Brush the outside with the remaining butter.
Slice into 15 equal pieces.
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