Gooey Sticky Cinnamon Buns

5 from 5 vote

Gooey Sticky Cinnamon Buns

These are the best Gooey Sticky Cinnamon Buns you’ll ever make! They are fluffy and soft cinnamon rolls with the best gooey caramel sauce in the bottom of the pan. So easy to make them ahead and they’re also freezer friendly!

Prep Time2

Cook Time35

Course: Breakfast

Cuisine: American

Keyword: Bread, cinnamon buns, cinnamon rolls

Servings: buns

Calories: 437kcal

Author: Lora

Ingredients

DOUGH
1 cup whole milk
1 1/2 ounce envelope active dry yeast
¼ cup warm water 100 to 110 degrees
3 tablespoons granulated sugar
2 eggs
¼ cup unsalted butter melted
4 1/2-5 cups all-purpose flour
½ teaspoon salt
FILLING
½ cup unsalted butter softened
½ cup granulated sugar
1 cup packed light brown sugar
3-4 Tablespoons cinnamon depending on how much cinnamon you like
1 cup pecans coarsely chopped –optional
1 cup raisins optional
GLAZE
2 cups confectioner’s sugar
1 -3 tablespoon milk

Instructions

DOUGH
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 tablespoons of sugar, eggs and butter. Beat in cooled milk.
Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. Or leave covered in the fridge for a slow cold rise and prep the rolls the next day.
Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with parchment paper; coat paper with spray.
FILLING
Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
PREP BUNS
Punch down dough.
Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle.
Spread the butter-sugar mixture over the dough.
If you are using nuts and raisins in the recipe, sprinkle them on now. I chose to not use nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces.
Arrange 6 pieces, cut-side down, in each prepared pan.
Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
Heat oven to 350°F.
Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Tent with foil halfway through baking so they will not brown too quickly. I did bake my second batch of roll for less time (closer to 30 minutes). So check the rolls around 30 minutes to see if they are done.
Transfer to a wire rack and let cool 10 minutes.
GLAZE
Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Or add more sugar if you want the glaze to be thicker. Invert buns to a serving platter.
Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm! ENJOY! If you have any left, refrigerate them. I doubt you will have any leftovers.

Notes

Be sure to read through the tips and FAQs in the post before proceeding with the recipe.

Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
Freezing Instructions: Baked rolls can be frozen up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (190°C). Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.
Special Tools : Electric Stand Mixer or Glass Mixing Bowl with Rubber Spatula/Wooden Spoon | Rolling Pin | 9- inch Round Cake Pan, 9-inch Pie Dish, or 9-inch Square Baking Pan | Instant Read Thermometer | Cooling Rack | Electric Mixer (Handheld or Stand) for icing | Icing Spatula
Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough.
Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.

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