The Best Gooey Cinna-YUM Buns
Okay, these are my favorite cinnamon buns by far and away. I am a purest when it comes to cinnamon buns. I don’t like nuts, or icing or raisins or anything else…just pure brown sugar, butter and cinnamon.
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Cinna-YUM Buns- Cinnamon Buns
1 teaspoon white sugar
1 package active dry yeast
1/2 cup warm water
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
Ooey-Gooey stuff for bottom of your pan:
3/4 cup butter
3/4 cup brown sugar
Mixture for on top of rolled out dough:
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions
I put in directions on how to make the dough, but I always make mine in a bread maker on the dough setting. So easy. The recipe for cinnamon bun dough in the bread maker can be found here.
In a small bowl, dissolve 1 tsp 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 a 9×13 inch baking pan. Set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, and cinnamon; set aside (this is for sprinkling on the dough)
Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving a 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.
Below is the before and after. The flip changes everything!
Get ready for a taste treat sensation.
9 Responses to “The Best Gooey Cinna-YUM Buns”
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These look just like the cinnamon rolls my mom made for us growing up!! I still can’t handle eating them anywhere else! She added a bit of rum flavoring to the caramel ooey-gooey if you ever want to try a variation! thanks for the post. ;0)
Oh my goodness, those look good
I love the first two pictures, they really show off the swirls in the buns and the stickiness of them. Yum!
I made these this morning and they are fantastic! Super gooey and so good, my family is very happy. The dough needed to rise quite a while to double, but it was worth it.
Wow, I am in love! I’ve been looking for a good cinnamon bun recipe for a while, and I can’t wait to give yours a go. Thanks so much for sharing!
Yummy these look absolutley delisous!!
YUMMY!!!
Thanks for the tip!
Found it!!!!
If I want to freeze half of these (so I din’t eat them all at one), at which point in the instructions should I do so? Before or after last rising?