Gooiest Cinnamon Buns
By Croy
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Ingredients
- 1/4 cup granulated sugar
- 1/2 cup warm water
- 1 pkg active dry yeast
- 1/2 cup milk
- 1/4 cup butter
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
- Filling:
- 1 cup butter
- 1 1/2 cups packed brown sugar
- 1 cup chopped pecans
- 1 tbsp cinnamon
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Dissolve 1 tsp of the sugar in water; sprinkle in yeast and let stand until frothy, approx. 10 minutes.
Step 2
Meanwhile, heat milk, remaining sugar, butter, and salt until butter is melted; let cool to lukewarm.
Step 3
In large bowl, beat eggs; blend in milk and yeast mixtures. Gradually beat in 1 1/2 cups of the flour until smooth, 2 minutes. Stir in enough of the remaining flour to make soft slightly sticky dough.
Step 4
Knead on floured surface until smooth and elastic, 10 minutes, dusting with flour to prevent sticking.
Step 5
Placed in greased bowl, turning to grease all over. Cover and let rise in warm place until doubled in bulk, 1 to 1 1/2 hours. Punch down dough.
Step 6
Filling: In a saucepan, melt 3/4 cup of the butter with 3/4 cup of the sugar over medium heat; whisk until smooth. Pour into greased 13x9 inch glass baking dish. sprinkle with half of the pecans.
Step 7
Melt remaining butter; set aside. Combine remaining sugar, pecans, and cinnamon. Set aside.
Step 8
On lightly floured surface, roll out dough to 18x14 inch rectangle. Brush with all but 2 tbsp of melted butter, leaving 1/2 inch border uncovered. Sprinkle with sugar mixture. Starting at long side, roll up tightly; brush with remaining butter. With serrated knife, cut into 15 pieces. Place, cut side down, in dish. Cover and let rise until double in bulk, approx. 1 hour.
Step 9
Bake at 375 until golden and tops sound hollow when tapped, about 25 minutes. Let stand in pan for 3 minutes. Invert onto serving platter, scarping off any filling in pan to drizzle over buns.
This recipe is a little bit tricky. You have to start watching closely around 20 minutes into baking for the tops to be golden - but equally it is very easy to under bake them, leaving a gooey middle. Be sure they're cooked all the way through!
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