Recipe by dakota kelly
"These buns are sooo good hot from the oven when they're gooey and warm."
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1 (.25 ounce) package
active dry yeast
warm water (110 degrees F/45 degrees C)
chopped pecans, divided
This is a good cinnamon roll recipe. Here's a trick for cutting the rolls without mashing the dough: take a piece of thread, slide it under the roll, cross the thread and pull quickly. It works like magic, and you don't have a sticky knife to clean up afterwards!
Time consuming and I found them to be on the dry end of the scale. Got stale really fast and ended up dumping them out.
I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Make sure you roll your dough out to 1/4". Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. At the beginning of the roll only 1/2" of dough and pinch down. Now you must begin rolling from each corner, middle, working your way back and forth. Curve your corners toward the center to avoid too much overlap (exess) IMPT: after about 2-3 rolls, carefully lift up each portion and pull away from you, this will "tuck" in the dough, be careful not to tear the dough.
A lot to remember, but after you get the hang of it, it's like second nature and you will have picture perfect cinnamon rolls and sticky buns
These cinnamon buns are THE BEST EVER!!! I loved them so much, just a tip: the longer you let them rise, the fluffier and better they taste!!
Mine weren't so ooey-gooey. I made per the recipe---except I didn't add the pecans to the brown sugar/cinnamon mixture that went inside the rolls. I would suggest not melting the butter that you spread on the inside before you roll it up. If you just spread on a thin layer of softened butter you should end up with a more ooey-gooey feel because you'll have more butter on the inside to melt, which will make the caramel more gooey. When you use the melted butter you don't get a lot of butter on the inside & I found this tended to give me a dryer--but still good--caramel roll. I will try again, but next time I won't melt my butter.
Have made a couple more times & it definitely works better not to melt the butter for the inside and then I double the caramel for the bottom. Still a good recipe, hence the 4 stars, but does need some adjustments.
I came to this recipe this morning and made these wonderful sticky buns. I changed only these two areas: I used a 9 X 9 baking pan and I made a little extra filling. In addition I made some simple white icing and I have to say this is one of the best sticky buns I have ever had; and I've had quite a lot over the years. I never thought I'd make a world class sticky bun but I was wrong.
I would highly suggest taking extra time and being extra careful when reading the directions. In addition, I allowed my first rise to go for approx. 2 hours and it came out perfect.
If you want great sticky buns that will knock the socks off your friends and family, this is it! Happy Holidays from Maggie's kitchen.
The best!! I come from a long line of bakers.. this is great! I used half whole wheat flour...incredible. To easily cut the dough, use dental floss. Slide it under the end, cross the dental floss at the top and pull. Perfect cuts every time! If you want more ooey-gooey, just add a little cream or whole milk (3-4 tablespoons) to the butter, brown sugar mixture in the pan.
This buns are yummy! They taste like the Cinna-Buns. They are one of those treats you do only a couple of times a year because they are not the healthiest thing but flavor-wise they are awesome. We did not add the pecans because my kids do not like the nuts but they were great. Present Idea: Prepare batches and put them in disposable aluminium containers - you can give them away and put the baking instructions and a DO NOT BAKE UNTIL CHRISTMAS MORNING Sign. They will love it and remember you on Christmas morning when the cinnamon smell comes out of the oven! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Ooey-Gooey Cinnamon Buns
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 196
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