Ooey gooey cinnamon buns are rich, buttery rolls baked on a bed of caramelized brown sugar and pecans, then inverted so the sticky glaze drenches each bun — the ultimate indulgent breakfast or dessert.
Prep Time: 35 mins • Cook Time: 25 mins • Additional Time: 2 hrs 10 mins • Total Time: 3 hrs 10 mins • Servings: 15
Ingredients
Dough
- ½ cup warm water (110°F / 45°C)
- 1 tsp white sugar
- 1 (0.25 oz) package active dry yeast
- ½ cup milk
- ¼ cup white sugar
- ¼ cup unsalted butter
- 1 tsp salt
- 2 large eggs, beaten
- 4 cups all-purpose flour
Glaze
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ½ cup chopped pecans
Filling
- ¼ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup chopped pecans
- 1 tbsp ground cinnamon
Directions
Step 1
Make yeast starter: combine warm water, 1 tsp sugar, and yeast; let stand ~10 minutes until foamy.
Step 2
Warm milk until it just bubbles; stir in ¼ cup sugar, ¼ cup butter, and salt until melted. Cool to lukewarm.
Step 3
In a large bowl whisk eggs; add yeast mixture, milk mixture, and 1½ cups flour; stir to combine.
Step 4
Add remaining flour ½ cup at a time until dough pulls together. Turn out and knead ~8 minutes until smooth and elastic.
Step 5
Place dough in an oiled bowl, turn to coat, cover with damp cloth, and let rise ~1 hour until doubled.
Step 6
While dough rises, make glaze: melt ¾ cup butter and whisk in ¾ cup brown sugar until smooth. Grease a 9×13-inch pan and pour glaze into the bottom; sprinkle chopped pecans evenly on top.
Step 7
Make filling: combine ¼ cup melted butter with ¾ cup brown sugar, pecans, and cinnamon.
Step 8
Roll risen dough into a 14×18-inch rectangle. Brush with ½ of the melted butter, leaving a ½-inch border, then sprinkle the brown sugar-pecan mixture evenly on top.
Step 9
Roll dough tightly from the long side and pinch seam to seal. Cut into 15 equal rolls.
Step 10
Arrange rolls cut-side down in the prepared glaze pan. Cover and let rise until doubled (≈1 hour).
Step 11
Preheat oven to 375°F (190°C). Bake uncovered 25–30 minutes until golden.
Step 12
Let cool 3 minutes, then invert the pan onto a serving platter so the glaze and pecans top the buns. Spoon leftover glaze over rolls and serve warm.
Cook’s Note
For extra crunch, toast pecans lightly before mixing into the glaze. Leftovers reheat well — microwave 10–15 seconds for gooey warmth.
Nutrition Facts (per bun)
Calories 392 • Total Fat 22g • Saturated Fat 11g • Cholesterol 66mg • Sodium 282mg • Carb 45g • Protein 6g