Ooey-Gooey Cinnamon Buns
I have been using this recipe for four years. At first the results were disappointing but after some trial and error, I came to the following conclusions:
1.) Roll those buns tight! Practice makes perfect. Consult youtube to get a sense of proper rolling technique.
2.) Double the caramel, and add a pinch of salt, a splash of milk and some sort of liqueur. I've even used Malibu and the results were insanely delicious. The sugar melts effortlessly-- no graininess.
3.) Allow plenty of time for the first and second rise, especially the second. The fluffier they are right before they bake, the better. Use a brownie pan so the buns are packed tightly together and have space to rise UPWARD, not outward.
4.) Tent your pan with foil so the buns cook evenly and don't brown too much on top. Every oven is different so be careful with temperature and cooking time-- took me several batches to figure my own oven out.
Happy baking, AllRecipes community :)
4 users found this review helpful
Mar. 3, 2013