Ooey Gooey Cinnamon Buns
Ingredient
Dough:
-
½ cup warm water (110 degrees F/45 degrees C)
-
1 teaspoon white sugar
-
1 (0.25 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
Direction
-
To make the dough: Pour water into a liquid measure. Add 1 teaspoon of sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes.
-
Meanwhile, warm milk in a small saucepan over medium heat until it just starts to bubble around the edges; do not boil. Remove from the heat and stir in 1/4 cup sugar, 1/4 cup unsalted butter, and salt until melted. Let cool until lukewarm.
-
Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 ½ cups flour; stir until well combined.
-
Mix in remaining 2 ½ cups flour (1/2 cup at a time), mixing well after each addition, until dough comes together.
-
Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.
-
Place dough in an oiled 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 the dough is rising, make the glaze: Melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup brown sugar and whisk until smooth.
-
Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.
-
Make the filling: Place 1/4 cup melted butter in a small bowl. Combine 3/4 cup of brown sugar, pecans, and cinnamon in a separate bowl.
-
When the dough has doubled in size, turn it out onto a lightly floured surface. Roll into a 14x18-inch rectangle. Brush 1/2 of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Sprinkle brown sugar mixture over top.
-
Start at the long edge and roll the dough tightly, pinching the seams to seal. Brush remaining butter over the dough. Cut dough into 15 equal rolls.
-
Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour.
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
-
Let cool in pan for 3 minutes, then invert onto a serving platter so the glaze is on top. Scrape any remaining glaze from the pan onto the rolls.
