Tuesday, January 22, 2013

Ooey-Gooey Cinnamon Buns

These are so delicious the guys at hubby's work request them on a regular basis.  I love that the messy stuff is on bottom and not on the top it makes them not quite as sticky.  I hope you enjoy these as much as we do!

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter (for this step I dont melt my butter and I just spread it on with a butter knife... I dont measure)
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.
Let stand until creamy, about 10 minutes.
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted.
Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat.
Stir in 3/4 cup brown sugar, whisking until smooth.
 Pour into greased 9x13 inch baking pan.
Sprinkle bottom of pan with 1/2 cup pecans; set aside.
Melt remaining butter; set aside.
Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle.
Brush with melted butter, leaving 1/2 inch border uncovered;
Sprinkle with brown sugar cinnamon mixture.
Starting at long side, tightly roll up, pinching seam to seal.
With serrated knife, cut into 15 pieces; place cut side down, in prepared pan.
Cover and let rise for 1 hour or until doubled in volume.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown.
Let cool in pan for 3 minutes, then invert onto serving platter.
Scrape remaining filling from the pan onto the rolls.

Raegan Mirick's photo.
Raegan Mirick's photo.

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