gooey cinnamon bun recipe

Written ByJenny Smyth Posted on
gooey cinnamon bun recipe
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The Best gooey cinnamon bun recipe

I’m so excited to share this gooey cinnamon bun recipe with you all! I’ve been making these sweet treats for years, and they’re always a hit with my family and friends. There’s something about the combination of the soft, fluffy dough and the sweet, sticky cinnamon that just can’t be beat. Plus, they’re so easy to make – just mix together some flour, sugar, yeast, and spices, let the dough rise, and then roll it out into long ropes.

Cut into individual buns and bake until golden brown. That’s it! Of course, there are a few tips and tricks to get you perfect results every time – like making sure your yeast is fresh and your dough is at room temperature before rolling it out. And don’t even get me started on the importance of using real butter instead of margarine…

but more on that later. Anyway, enough about the basics – let’s get to the fun part! Where did this recipe come from, you ask? Well, I learned it from my grandmother many years ago.

She used to make these buns for special occasions like holidays and birthdays, but I’ve since adapted the recipe to make them a regular part of our family’s breakfast routine. My kids just love them – they’re like a little taste of heaven in every bite. And the best part? They’re actually pretty good for you too!

Made with wholesome ingredients like whole wheat flour and real butter, these buns are a healthier alternative to most commercial baked goods. Plus, they’re perfect for serving at family gatherings or potlucks because they’re easy to grab and go. So go ahead – give this recipe a try and see what all the fuss is about!

Gooey Cinnamon Buns

Gooey Cinnamon Buns

4.7 from 897 votes

Soft, fluffy cinnamon rolls with a rich, gooey caramel-like topping. These buns are perfect for a decadent breakfast or dessert.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time3 hours 25 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

1 cup whole milk, warmed to 110°F
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup unsalted butter, melted
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt

For the Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons ground cinnamon

For the Gooey Topping

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

👨‍🍳Directions

1In a small bowl, combine the warm milk and yeast.
2Let stand for 5 minutes until foamy.
3In a large bowl or stand mixer, whisk together the sugar, egg, melted butter, and the yeast mixture.
4Add 2 cups of flour and the salt, mixing until a soft dough forms.
5Gradually add the remaining flour, kneading for 5-7 minutes until the dough is smooth and elastic.
6The dough should feel tacky but not sticky.
7Place the dough in a greased bowl, turning to coat.
8Cover with plastic wrap and let rise in a warm place for 1.
5 to 2 hours, until doubled in size.
9The dough should spring back when gently pressed.
10While the dough rises, make the gooey topping.
11In a small saucepan over medium heat, melt the butter, brown sugar, heavy cream, and corn syrup.
12Stir constantly until smooth, about 3 minutes.
13Remove from heat, stir in vanilla, and pour into the bottom of a greased 9×13 inch baking dish.
14Punch down the risen dough and turn it onto a lightly floured surface.
15Roll it into a 12×18 inch rectangle.
16Spread the softened butter evenly over the dough, leaving a 1/2 inch border.
17Mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
18Starting from the long edge, tightly roll the dough into a log.
19Pinch the seam to seal.
20Cut the log into 12 equal slices, each about 1.
5 inches thick.
21Place the slices cut-side up over the topping in the dish.
22Cover the dish with plastic wrap and let the rolls rise for 30-45 minutes, until puffy and touching each other.
23Preheat the oven to 350°F during the last 15 minutes of rising.
24Bake the rolls for 22-25 minutes, until golden brown on top.
25The internal temperature should reach 190°F.
26Let cool in the dish for 5 minutes, then invert onto a serving platter.
27Serve warm so the topping remains gooey.

🔧Equipment

Large mixing bowl
9×13 inch baking dish
Rolling pin
Plastic wrap
Stand mixer with dough hook (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 62g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 6g

📝Notes

For extra gooeyness, pour 1/4 cup of heavy cream over the rolls just before baking. To check doneness, the rolls should be golden and the center should feel set when gently pressed.

Watch Video Of How Gooey Cinnamon Buns Works

These gooey cinnamon buns are truly one of my favorite recipes to share with family and friends – they’re easy to make, deliciously sweet, and perfect for any occasion! Whether you’re hosting a holiday party or just need something special for Sunday brunch, these buns are sure to impress.

And as an added bonus? They freeze beautifully so you can make them ahead of time if needed.

❓ Frequently Asked Questions About Gooey Cinnamon Buns

1. What type of flour should I use for this recipe?

I highly recommend using a high-quality all-purpose flour with a high protein content (like King Arthur or Bob’s Red Mill) for this recipe. The higher protein content will help the dough rise better and give you a more tender crumb.

2. Can I use margarine instead of butter?

No way! Using real butter is essential for getting that rich, buttery flavor in these buns. Margarine just won’t give you the same result.

3. How do I know if my yeast is active?

A simple way to test your yeast is to mix 1/2 cup of warm water with 1 teaspoon of sugar and 1 teaspoon of active dry yeast in a small bowl. Let it sit for 5-10 minutes until it becomes frothy and bubbly – if it doesn’t foam up after that time frame, your yeast may be inactive.

4. Can I make these buns ahead of time?

You can shape the dough into individual buns and place them on a baking sheet lined with parchment paper up to 24 hours in advance – just cover them with plastic wrap or aluminum foil in the fridge overnight.

5. How do I store leftover buns?

You can store leftover buns at room temperature for up to 3 days or freeze them for up to 2 months – just wrap them tightly in plastic wrap or aluminum foil before storing.

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