Step 4: Second Rise
Arrange rolls cut-side down in the prepared pan.
Cover and let rise again until doubled, about 1 hour.
Step 5: Bake
Preheat oven to 375°F (190°C).
Bake rolls for 25–30 minutes, or until tops are golden brown.
Step 6: Invert and Serve
Let rolls cool in the pan for 3 minutes.
Carefully invert the pan onto a serving platter so the glaze is on top.
Scrape out any remaining glaze and spoon over the buns.
Tips for the Best Cinnamon Buns
Don’t overheat the milk: It should be warm but not hot to avoid killing the yeast.
Use softened butter for filling instead of melted for even spreading.
Add a drizzle of heavy cream before baking for extra gooey texture.
Double the glaze for extra decadence.
Variations and Add-Ons
No nuts? Omit pecans for a nut-free version.
Maple twist: Stir maple syrup into the glaze for a richer flavor.
Cream cheese icing: Add a cream cheese drizzle on top after baking if you want even more sweetness.
Storage & Freezing
Room Temp: Keep covered up to 3 days.
Fridge: Store up to 5 days; reheat to refresh.
Freeze: Wrap baked or unbaked rolls in plastic + foil. Freeze up to 3 months.
To bake from frozen: Thaw overnight, let rise, and bake as directed.
Ooey-Gooey Cinnamon Buns Recipe
Prep Time: 35 minutes
Cook Time: 25 minutes
Rise Time: 2 hours 10 minutes
Total Time: 3 hours 10 minutes
Yield: 15 buns
Ingredients
Dough:
½ cup warm water
1 tsp sugar
1 packet active dry yeast
½ cup milk
¼ cup sugar
¼ cup unsalted butter
1 tsp salt
2 large eggs
4 cups all-purpose flour
Glaze:
¾ cup unsalted butter
¾ cup brown sugar
½ cup chopped pecans
Filling:
¼ cup melted butter
¾ cup brown sugar
½ cup chopped pecans
1 tbsp ground cinnamon
Instructions
Mix dough ingredients and knead until smooth. Let rise until doubled (1 hour).
Make glaze, pour into pan, sprinkle with pecans.
Roll out dough, fill with butter/sugar/pecan/cinnamon mixture. Roll up and slice.
Place rolls in pan, rise 1 hour.
Bake at 375°F for 25–30 minutes.
Cool 3 minutes, invert, and serve warm.
These Ooey-Gooey Cinnamon Buns are soft, sticky, and undeniably decadent. Whether you’re making them for a holiday breakfast, Sunday brunch, or just because—it’s hard to beat the smell of cinnamon and sugar wafting through your kitchen. Make a batch and share the love (or don’t—we won’t judge).
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