Ooey Gooey Cinnamon Buns Recipes

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OOEY GOOEY CINNAMON ROLLS



Ooey Gooey Cinnamon Rolls image

Make and share this Ooey Gooey Cinnamon Rolls recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Yeast Breads

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 18

2 (1/4 ounce) packages active dry yeast
1 cup warm water
2/3 cup sugar
1 teaspoon sugar
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour
1 cup warm milk
1 cup melted butter
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
1 cup butter or 1 cup margarine
1/2 cup brown sugar
1/2 cup Karo syrup
2 cups pecans, chopped (optional)

Steps:

  • In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
  • In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
  • Add yeast mixture.
  • Add half the flour and beat until smooth.
  • Stir in enough of the remaining flour until dough is stiff.
  • Turn out onto a well-floured board.
  • Knead for 10 minutes.
  • Place in a plastic bowl and cover.
  • Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
  • Punch down dough and let it rest for 5 minutes.
  • Roll out on a floured surface into a 15x20 inch rectangle.
  • To prepare filling----------.
  • Spread dough with half cup butter.
  • Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
  • Sprinkle with walnuts and raisins.
  • Roll up and pinch edge together to seal.
  • Cut into 12 slices.
  • Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
  • Sprinkle with remaining 1/4 cup sugar.
  • Place cinnamon roll slices close together in pans.
  • Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
  • Topping----------.
  • In a saucepan, place all ingredients except for pecans.
  • Melt these ingredients on range top.
  • Mix in pecans and then pour over the top of rolls.
  • Preheat oven to 350°F.
  • Bake for 25 minutes or until done.
  • Cool.

Nutrition Facts : Calories 889.1, Fat 43.3, SaturatedFat 26.8, Cholesterol 142.3, Sodium 775.7, Carbohydrate 118.2, Fiber 3.3, Sugar 53.1, Protein 10.2

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

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

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING



Gooey Cinnamon Buns with Thick Cream Cheese Icing image

Provided by Nancy Fuller

Categories     dessert

Time 3h5m

Yield 12 servings

Number Of Ingredients 14

1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup milk

Steps:

  • For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
  • Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
  • Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  • Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
  • For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

SOFT, MOIST AND GOOEY CINNAMON BUNS



Soft, Moist and Gooey Cinnamon Buns image

I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!

Provided by FIONASMOM

Categories     Bread     Yeast Bread Recipes

Time 3h35m

Yield 24

Number Of Ingredients 18

1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
½ (3.5 ounce) package instant vanilla pudding mix
4 cups bread flour
1 tablespoon white sugar
½ teaspoon salt
2 ¼ teaspoons bread machine yeast
½ cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
¼ cup chopped walnuts
¼ cup raisins
1 teaspoon milk
1 ½ cups confectioners' sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract

Steps:

  • In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
  • When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
  • Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
  • Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 21.2 g, Cholesterol 28.9 mg, Fat 8.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 5.1 g, Sodium 142.6 mg, Sugar 19.9 g

SOFT, MOIST AND GOOEY CINNAMON BUNS



Soft, Moist and Gooey Cinnamon Buns image

I found this on Allrecipes, posted by Fionasmom, and tried it over the Christmas holidays this year. Everyone agrees it is a winner and pretty easy. You can make the dough the night before and finish making them in the morning.

Provided by mapaklenk

Categories     Breakfast

Time 55m

Yield 14 rolls, 14 serving(s)

Number Of Ingredients 18

1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
0.5 (3 1/2 ounce) package vanilla instant pudding mix
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
1 package yeast
1/2 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
1 teaspoon milk
1 1/2 cups confectioners' sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract

Steps:

  • Combine the 4 tablespoons water, yeast and 1 tablespoon sugar. Allow to proof for about 15 minutes in warm place covered with plastic wrap or a damp towel.
  • Mix remaining wet ingredients for dough in mixer (or by hand). Add yeast mixture. Mix till combined.
  • Switch whisk attachment w/ the dough hook or knead by hand. Slowly mix in the flour with the dough hook, on a low speed. Once flour is more or less blended, knead at a high speed till it forms a sort of ball around the dough hook.
  • Put in large greased and/or lightly floured bowl. Cover & let rise in warm place till doubled in size (about 30-40 minutes- don't leave longer, even not yet doubled).
  • Remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
  • Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. (This is the point where they can be placed in the fridge until morning. If doing so, just place a large pan of boiling water in the oven (near the bottom) and put the pan of rolls in above it. Within 30 minutes or so, they will rise and you will be ready to bake them.) Place in a draft-free space, and allow to rise until doubled.
  • Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Nutrition Facts : Calories 392.2, Fat 14.6, SaturatedFat 8.9, Cholesterol 52.5, Sodium 248.6, Carbohydrate 60.9, Fiber 1.2, Sugar 32.1, Protein 5.1

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Top Asked Questions

How do you make cinnamon buns?
You'll find the step-by-step recipe below, but here's what you can expect when making these cinnamon buns: Activate the yeast by combining water, sugar, and yeast. Let stand until the mixture is foamy. Then combine, warm milk, sugar, butter, and salt until melted. Add both the milk and yeast mixtures to a bowl with eggs and flour.
How do you make gooey cinnamon rolls?
Gooey Cinnamon Rolls are ultra soft and tender, loaded with ooey gooey buttery cinnamon filling, and flooded with vanilla icing. Better than Cinnabon and can be made the night before! In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm (about 110°F).
How do you make sticky buns?
Treat your family to an out-of-this-world weekend breakfast or brunch featuring these decadent sticky buns. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Where did cinnamon buns come from?
Cinnamon buns, also called cinnamon rolls, originated in Europe. They were brought to America by German and Swedish immigrants and have since become a sweet breakfast staple across the country. You'll find the step-by-step recipe below, but here's what you can expect when making these cinnamon buns:

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