OOEY-GOOEY CINNAMON BUNS
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
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
CLASSIC CINNAMON STICKY BUNS
Bakes in a 9-x-13-inch panMakes 12 large sticky bunsYou might also like these Sweet Cinnamon Recipes.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,Fall,North American,snack,Winter
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
- For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
- For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
- Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
- Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
- The sticky buns are best served the day they are baked.
NORTHERN FRONTIER CINNAMON BUNS
Make and share this Northern Frontier Cinnamon Buns recipe from Food.com.
Provided by MsBindy
Categories Yeast Breads
Time 3h45m
Yield 32 serving(s)
Number Of Ingredients 19
Steps:
- Combine sugar, salt, margarine, eggs and almond flavoring.
- Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk.
- Blend together flour and mace or nutmeg.
- Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky.
- Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'.
- Let rise about 2 hours in a warm place (75-85 degrees F).
- Punch down, let rest 20 minutes.
- Divide dough in half. Grease 2 baking sheets.
- Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick.
- Brush one long edge with egg white mixed with water.
- Spread remaining surface generously with melted margarine.
- Mix cinnamon and sugar together.
- Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins.
- Roll filled dough to egg-washed edge and pinch along entire edge to seal.
- Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets.
- Let rise until double.
- Bake in preheated oven at 375 F until lightly browned, about 15 minutes.
- Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.
Nutrition Facts : Calories 284.7, Fat 11.8, SaturatedFat 2.4, Cholesterol 35.5, Sodium 357.4, Carbohydrate 40.1, Fiber 1.8, Sugar 16.6, Protein 5.4
QUICK AND EASY CINNAMON BUNS
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Provided by Rosie Reynolds
Categories Breakfast Dessert Cinnamon Bake Quick & Easy Buttermilk Vegetarian Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 13
Steps:
- Melt the butter in a small pan or in a bowl in the microwave.
- Lightly grease a large baking tray with the extra butter.
- To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
- To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
- Preheat the oven to 400°F.
- To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
- Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
- Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
- Make ahead
- Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
- The shortcut
- No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.
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