Recipe of Super Quick Homemade Ooey-Gooey Cinnamon Buns

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Prepare Speedy Ooey-Gooey Cinnamon Buns. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ooey-Gooey Cinnamon Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ooey-Gooey Cinnamon Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ooey-Gooey Cinnamon Buns is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ooey-Gooey Cinnamon Buns estimated approx 3 hrs.

To get started with this recipe, we have to first prepare a few components. You can have Ooey-Gooey Cinnamon Buns using 17 ingredients and 7 steps. Here is how you can achieve that.

allrecipes.com/recipe/21461/ooey-gooey-cinnamon-buns/

Ingredients and spices that need to be Make ready to make Ooey-Gooey Cinnamon Buns:

1. Dough
2. 1 teaspoon white sugar
3. 1 (.25 ounce) package active dry yeast
4. 1/2 cup warm water (110 degrees F/45 degrees C)
5. 1/2 cup milk
6. 1/4 cup white sugar
7. 1/4 cup butter
8. 1 teaspoon salt
9. 2 large eggs, beaten
10. 4 cups all-purpose flour
11. Topping & Filling
12. 3/4 cup butter
13. 3/4 cup brown sugar
14. 1 cup chopped pecans, divided
15. 3/4 cup brown sugar
16. 1 tablespoon ground cinnamon
17. 1/4 cup melted butter

Steps to make to make Ooey-Gooey Cinnamon Buns

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.
6. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
7. 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.

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