Ooey-Gooey Cinnamon Buns Recipe

If you’re anything like me, the smell of cinnamon wafting through the kitchen in the morning feels like pure magic. This Ooey-Gooey Cinnamon Buns Recipe is everything you want in a sweet morning treat — soft, melt-in-your-mouth dough with this rich, buttery cinnamon filling and a gooey glaze that just can’t be beat. I absolutely love how these buns turn out every time, making my kitchen smell amazing and my family go crazy for breakfast.

What sets this Ooey-Gooey Cinnamon Buns Recipe apart is the luscious glaze baked right into the pan, creating that irresistible sticky bottom you’ll find yourself scraping up with your fingers. Whether you’re making a cozy weekend brunch or want a special treat for a holiday morning, these buns deliver that perfect balance of sweetness and warmth that feels so comforting. I’m excited to share all my tips so you can nail this recipe on your first try!

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Ingredients You’ll Need

Each ingredient in this Ooey-Gooey Cinnamon Buns Recipe plays a key role to achieve that tender dough and rich flavor. I suggest using fresh yeast if you can find it, and unsalted butter to control salt levels perfectly.

• Warm water: Essential for activating the yeast without killing it; keep it at about 110°F (45°C).
• White sugar: A touch feeds the yeast and sweetens the dough just right.
• Active dry yeast: This gets your dough rising beautifully fluffy.
• Milk: Adds richness and moisture to the dough, warming it helps blend flavors.
• Unsalted butter: Used in the dough, glaze, and filling for that creamy, indulgent texture.
• Salt: Balances sweetness and enhances flavors.
• Eggs: Contribute to the dough’s structure and tenderness.
• All-purpose flour: Forms the dough’s delicious base; spoon and level for accuracy.
• Brown sugar: Adds depth and sticky sweetness in both glaze and filling.
• Chopped pecans: Give these buns a lovely crunch and toasted nutty flavor.
• Ground cinnamon: Classic warm spice that makes these cinnamon buns irresistible.

Variations

I love personalizing this Ooey-Gooey Cinnamon Buns Recipe depending on the season or who I’m baking for. Don’t hesitate to experiment — you’ll find the base is forgiving and perfect for customization.

• Swap Nuts: I sometimes use walnuts or almonds instead of pecans, which offers a slightly different crunch and flavor.
• Gluten-Free Version: I’ve replaced regular flour with a gluten-free blend and the buns still rise beautifully — just make sure your blend contains xanthan gum.
• Spice It Up: Adding a pinch of nutmeg or cardamom adds a lovely twist I discovered on a chilly winter morning.
• Maple Glaze: For a sweeter topping, drizzle with maple syrup right after baking instead of the traditional glaze.

How to Make Ooey-Gooey Cinnamon Buns Recipe

Step 1: Wake Up the Yeast

Begin by pouring warm water into a liquid measuring cup. Add the sugar and yeast, then stir gently until dissolved. Set it aside in a warm spot for about 10 minutes until it becomes foamy — this means your yeast is happily alive and kicking! If it doesn’t foam, start over with fresh yeast, as this step is crucial for light, fluffy buns.

Step 2: Prepare the Milky Mixture

Warm the milk over medium heat until you just see bubbles forming around the edges — no boiling needed. Off the heat, stir in the butter, sugar, and salt until melted and combined, then let it cool to lukewarm. You don’t want to add this when it’s too hot or it might kill your yeast later.

Step 3: Make the Dough

Whisk eggs lightly in a large bowl, then add the foamy yeast mixture and the cooled milk mixture. Stir in 1½ cups of flour until smooth, then gradually add the rest of the flour half a cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a floured surface and knead for about 8 minutes until you get a silky, elastic texture. This step is key—I learned that under-kneading makes the buns dense, so take your time.

Step 4: First Rise Magic

Place your dough in a lightly oiled bowl, turning it once to coat. Cover with a damp cloth and let it rise in a warm, draft-free area until doubled in size, about an hour. This is a great time to prep your glaze and filling.

Step 5: Glaze and Filling Prep

For the glaze, melt butter in a saucepan over medium heat, then whisk in brown sugar until smooth. Pour this mixture into a greased 9×13-inch pan and sprinkle the chopped pecans over the top — this layer will caramelize wonderfully while baking. For the filling, melt butter separately, then mix brown sugar, pecans, and cinnamon in a bowl ready to brush on your rolled-out dough.

Step 6: Roll, Fill, and Cut

After the dough has doubled, punch it down gently and roll it out into a 14×18-inch rectangle on a floured surface. Brush half of the melted butter over the dough, leaving a small border. Sprinkle the cinnamon sugar pecan filling evenly over this. Starting from the long edge, roll the dough tightly, pinching the seam to seal like I always recommend to avoid oozing filling.

Next, brush the remaining butter over the roll. Cut it into 15 even pieces using a sharp knife or dental floss — yes, floss works great for clean cuts!

Step 7: Second Rise and Bake

Place the rolls cut-side down into the prepared glaze pan. Cover again and let them rise until puffy and nearly doubled, about an hour. Preheat your oven to 375°F (190°C) while they rise.

Bake uncovered for 25-30 minutes until beautifully golden brown. After baking, let the pan cool for 3 minutes before inverting onto a serving platter — this way, the sticky glaze is right on top, irresistible and ready to dive into.

How to Serve Ooey-Gooey Cinnamon Buns Recipe

Garnishes

I love brushing a little extra melted butter on top right after they come out of the oven and sprinkling with extra chopped pecans or a light dusting of powdered sugar for a pretty finish. A drizzle of cream cheese glaze is my secret indulgence when I want to impress guests.

Side Dishes

Serve these cinnamon buns alongside fresh fruit like berries or orange slices to balance the sweetness. I also like pairing them with a strong cup of coffee or a creamy latte to round out the morning meal.

Creative Ways to Present

For holidays or brunch parties, I’ve arranged the buns in a circle on a large platter, adding edible flowers and mint leaves for a festive look. You can also make mini versions in a muffin tin for cute individual servings that guests love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cinnamon buns in an airtight container at room temperature for up to two days. If I expect more leftovers, I pop them into the fridge wrapped tightly to keep them fresh longer.

Freezing

This Ooey-Gooey Cinnamon Buns Recipe freezes beautifully before the second rise or after baking. I wrap individual buns tightly in plastic wrap and aluminum foil then freeze. When needed, I thaw overnight in the fridge and warm gently before serving.

Reheating

I reheat leftover buns in the oven at 300°F wrapped loosely in foil to keep them moist, usually for about 10-15 minutes. If I’m in a hurry, a quick 20-second zap in the microwave works, but I prefer the oven to get that fresh-baked feel back.

FAQs

Final Thoughts

This Ooey-Gooey Cinnamon Buns Recipe is truly one of my all-time favorites to bake when I want something comforting but special. Every batch fills the house with such cozy aromas and brings smiles to my family’s faces. You’ll really enjoy the process and the payoff — warm, sticky, buttery rolls that feel like a hug on a plate. Trust me, once you try this recipe, it’s going to become your go-to for weekend breakfasts and gatherings. Happy baking, friend!

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