Ooey Gooey Breakfast Rolls Recipes

OOEY GOOEY BREAKFAST ROLLS

Ooey Gooey Breakfast Rolls image

Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!

Provided by Jen

Categories Bread Yeast Bread Recipes

Time 8h40m

Yield 16

Number Of Ingredients 6

Ingredients

½ cup chopped pecans
1 (1 pound) loaf frozen bread dough, thawed
½ cup butter, melted
½ cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

Steps:

Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 9.3 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 232.3 mg, Sugar 12.4 g

OOEY-GOOEY CINNAMON BUNS

Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories Bread Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

Ingredients

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

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 2 tablespoons 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. Brush with remaining 2 tablespoons butter. 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.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

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