SUPER Gooey Cinnamon Buns

Attention all cinnamon bun lovers! Prepare yourselves for the journey of a lifetime into the world of deliciously gooey cinnamon buns, and don’t even think about looking back! With this recipe for super gooey cinnamon buns, you’ll have to follow these 3 crucial steps: Get your napkins ready, your seatbelts fastened, and please… keep your arms inside the ride at all times!

Let’s go! Yahooooooo!

What you’ll need:

Dough

½ cup warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 (.25 ounce) package active dry yeast

½ cup milk

¼ cup white sugar

¼ cup unsalted butter

1 teaspoon 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 tablespoon ground cinnamon

What you’ll need to do:

Step 1:

Make the dough: Pour the water into a liquid measure, then add 1 teaspoon of sugar and active dry yeast and stir until dissolved. Let it stand until it’s foamy (about 10 minutes).

Step 2:

Meanwhile, warm the milk in a small saucepan over a medium heat until it first begins to bubble around the edges, but do not boil it. Remove the saucepan from the heat and stir in 1/4 cup of sugar, 1/4 cup of unsalted butter, and salt until the butter is melted. Then, let the mixture cool until it’s lukewarm.

Step 3:

Lightly whisk the eggs in a large bowl. Add the yeast mixture, lukewarm milk mixture, and 1 1/2 cups of flour, then stir until they’re well combined.

Step 4:

Mix in the remaining 2 1/2 cups flour (1/2 cup at a time), while mixing well after each addition, until the dough comes together.

Step 5:

Turn the dough out onto a lightly floured surface and knead it until it’s smooth, silky, and elastic (about 8 minutes).

Step 6:

Place the dough in an oiled bowl and turn it until it’s coated with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until it’s doubled in volume (about 1 hour).

Step 7:

While the dough is rising, make the glaze: Melt 3/4 cup of unsalted butter in a small saucepan over a medium heat. Add 3/4 cup of brown sugar and whisk the mixture until it’s smooth.

Step 8:

Grease a 9×13-inch pan, then pour the glaze mixture into the pan, and sprinkle pecans over the top.

Step 9:

Make the filling: Place 1/4 cup of melted butter in a small bowl. Combine 3/4 cup of brown sugar, pecans, and cinnamon in a separate bowl.

Step 10:

When the dough has doubled in size, turn it out onto a lightly floured surface, then roll it into a 14×18-inch rectangle. Brush 1/2 of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Next, sprinkle the brown sugar mixture over the top.

Step 11:

Start at the long edge and roll the dough tightly, while pinching the seams to seal it. Brush the remaining butter over the dough, and cut it into 15 equal rolls.

Step 12:

Place the rolls (cut-sides down) into the glaze in the prepared pan. Then, cover it to it let rise until it’s doubled in size (about 1 hour).

Step 13:

Preheat the oven to 375 degrees F (190 degrees C).

Step 14:

Uncover the pan and bake it in the preheated oven until the buns are golden brown (25 – 30 minutes).

Step 15:

Let the buns cool in the pan for about 3 minutes, then invert it onto a serving platter so that the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.

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