Brit’s Favorite Ooey-Gooey Cinnamon Buns

• portions: 15 servings
• temps actif: 35 minutes
• temps total: 3 hours 10 minutes

Ingrédients

½ cup warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

1 (.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

¾ cup unsalted butter

¾ cup brown sugar

½ cup chopped pecans

¼ cup unsalted butter, melted

¾ cup brown sugar

½ cup chopped pecans

1 tablespoon ground cinnamon

Instructions

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 1/2 cups flour; stir until well combined.

Mix in remaining 2 1/2 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.

Notes

I have made these with the pecan topping which is delicious and without and just add a cream cheese frosting and they are yummy both ways.

Nutrition

• Calories: 392 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 0 g
• Cholestérol: 66 mg
• Sodium: 282 mg
• Glucides Totaux: 45 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 19 g
• Protéines: 6 g