Ooey-Gooey Cinnamon Buns

Recipe View Bloom the Yeast: In a liquid measuring cup, combine warm water, 1 teaspoon of sugar, and yeast. Stir gently and let stand until foamy, about 10 minutes.

Recipe View Warm the Milk Mixture: In a small saucepan, heat milk over medium heat until it just begins to simmer around the edges. Remove from heat and whisk in 1/4 cup sugar, 1/4 cup softened butter, and salt until melted and smooth. Allow to cool until lukewarm. (Approximately 5 minutes)

Recipe View Combine Wet Ingredients: In a large bowl, lightly whisk the eggs. Add the yeast mixture, lukewarm milk mixture, and 1 1/2 cups of flour. Stir until well combined.

Recipe View Incorporate Remaining Flour: Gradually add the remaining 2 1/2 cups of flour, 1/2 cup at a time, mixing well after each addition, until the dough comes together into a shaggy mass.

Recipe View Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth, elastic, and slightly tacky.

Recipe View First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Recipe View Prepare the Glaze: While the dough is rising, melt 3/4 cup of unsalted butter in a small saucepan over medium heat. Add 3/4 cup of brown sugar and whisk until smooth and well combined.

Recipe View Prepare the Pan: Grease a 9x13-inch baking pan. Pour the glaze mixture evenly into the pan and sprinkle toasted pecans over the top.

Recipe View Make the Filling: In a small bowl, place 1/4 cup of melted butter. In a separate bowl, combine 3/4 cup of brown sugar, toasted pecans, and freshly ground cinnamon.

Recipe View Assemble the Buns: Once the dough has doubled, turn it out onto a lightly floured surface. Roll it into a 14x18-inch rectangle. Brush half of the melted butter evenly over the dough, leaving a 1/2-inch border unbuttered. Sprinkle the brown sugar mixture evenly over the buttered dough.

Recipe View Roll and Cut: Starting at the long edge, tightly roll the dough into a log, pinching the seam to seal. Brush the remaining melted butter over the log. Using a serrated knife, cut the dough into 15 equal rolls.

Recipe View Second Rise: Place the rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until doubled in size, about 1 hour.

Recipe View Preheat the Oven: Preheat oven to 375 degrees F (190 degrees C).

Recipe View Bake: Uncover and bake in the preheated oven for 25-30 minutes, or until golden brown and the glaze is bubbly.

Recipe View Cool and Invert: Let the buns cool in the 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.