These cinnamon buns are soft and tender and topped with a sticky glaze. They'll fill your kitchen with a sweet, delicious aroma. Enjoy these homemade cinnamon buns when they're gooey and warm, fresh from the oven!
Ingredients
- warm water (110 degrees F/45 degrees C): 0.5 cup
- white sugar: 1 tsp
- active dry yeast: 1 pack (.25 ounce pack)
- milk: 0.5 cup
- white sugar: 0.25 cup
- unsalted butter: 0.25 cup
- salt: 1 tsp
- eggs: 2 piece (beaten)
- all-purpose flour: 4 cups
- unsalted butter: 0.75 cup
- brown sugar: 0.75 cup
- pecans: 0.5 cup (chopped)
- unsalted butter: 0.25 cup (melted)
- brown sugar: 0.75 cup
- pecans: 0.5 cup (chopped)
- ground cinnamon: 1 Tbsp
Metric Conversion
Stages of cooking
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Make the dough: Pour water into a liquid measure. Add sugar and active dry yeast; stir until dissolved. Let stand until foamy, about 10 minutes.
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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 sugar, butter, and salt until melted. Let cool until lukewarm.
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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.
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Turn dough out onto a lightly floured surface and knead until smooth, silky, and elastic, about 8 minutes.
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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.
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While the dough is rising, make the glaze: Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until smooth.
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Grease a 9x13-inch pan. Pour glaze mixture into the pan; sprinkle pecans over top.
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Make the filling: Place melted butter in a small bowl. Combine brown sugar, pecans, and cinnamon in another bowl.
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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.
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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.
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Preheat the oven to 375 degrees F (190 degrees C).
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Uncover and bake in the preheated oven until golden brown, 25 to 30 minutes.
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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.
