Recipes Bread Pastries Cinnamon Roll Recipes Ooey-Gooey Cinnamon Buns 4.7 (1,444) 1,141 Reviews 387 Photos These cinnamon buns are soft and tender and topped with a sticky glaze. They'll fill your kitchen with a sweet, delicious aroma. So good when they're gooey and warm! Submitted by dakota kelly Updated on February 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 387 387 387 387 Prep Time: 35 mins Cook Time: 25 mins Additional Time: 2 hrs 10 mins Total Time: 3 hrs 10 mins Servings: 15 Yield: 15 buns Jump to Nutrition Facts Jump to recipe Whether on the brunch menu or served as dessert, warm gooey cinnamon buns are always a winner. Everyone will love the taste of these cinnamon-packed yeast rolls with a sweet and sticky pecan glaze (and you'll love that they only take 35 minutes of active work to make). Say "goodbye" to store-bought cinnamon buns forever — you'll be making this recipe until the end of time. Where Were Cinnamon Buns Invented? Cinnamon buns, also called cinnamon rolls, originated in Europe. They were brought to America by German and Swedish immigrants and have since become a sweet breakfast staple across the country. How to Make Cinnamon Buns You'll find the step-by-step recipe below, but here's what you can expect when making these cinnamon buns: Make and knead the dough.Proof the dough until it has double in size.Make the glaze, then pour it into the prepared pan and top with pecans.Make the filling.Roll the dough out, brush with butter, then sprinkle with filling.Roll the dough tightly into a spiral and cut into cinnamon buns.Place the buns in the pan, let rise again, then bake.Let cool for a few minutes, then invert onto a serving plate. Learn more: How to Make Homemade Cinnamon Rolls From Scratch How Long Do Cinnamon Buns Take to Bake? If you follow this recipe, you should have perfect cinnamon buns in 25 to 30 minutes. You'll know the cinnamon rolls are done when the tops are golden brown. How to Make Cinnamon Bun Icing This recipe calls for a simple glaze made with butter and brown sugar. If you want to add extra icing to the top, you can also make a cream cheese icing using The Perfect Cinnamon Roll Icing recipe. How to Store Cinnamon Buns Store cinnamon buns covered or in an airtight container at room temperature for three days or in the refrigerator for five days. Reheat the cinnamon rolls in the microwave or oven to make them gooey again. How to Freeze Cinnamon Buns You can freeze the entire pan of cinnamon buns or each cinnamon roll individually. To freeze the pan, wrap the whole thing (pan and all) in a layer of plastic wrap then a layer of aluminum foil. Freeze for up to three months.To freeze individual cinnamon buns, place each bun into an airtight container or zip-top freezer bag. Freeze for up to three months. Thaw in the fridge overnight, then reheat in the oven. Allrecipes Community Tips and Praise "Yummy is the best word for these dreamy little buns," says one Allrecipes community member. "I doubled both the topping and the filling and was rewarded with a delicious sweet cinnamon taste." "I made the rolls the night before, placing the pan in the fridge overnight still covered with the damp cloth from the first rise," according to truilo. "Perfect! Take them out about 35 minutes before you plan to bake and let them come to room temperature." "They were wonderful," raves MsBootheel. "The bun was light and fluffy. The sauce was also good but will try adding maple syrup to the sauce next time to give it that extra gooeyness. The family loved them also. Yeah, it's a keeper." Editorial contributions by Bailey Fink Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 15 servings Dough: 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 Glaze: ¾ cup unsalted butter ¾ cup brown sugar ½ cup chopped pecans Filling: ¼ cup unsalted butter, melted ¾ cup brown sugar ½ cup chopped pecans 1 tablespoon ground cinnamon Directions 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Lightly whisk eggs in a large bowl. Add yeast mixture, lukewarm milk mixture, and 1 1/2 cups flour; stir until well combined. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Place rolls, cut-sides down, into the glaze in the prepared pan. Cover and let rise until double in size, about 1 hour. Dotdash Meredith Food Studios 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. DOTDASH MEREDITH FOOD STUDIOS I Made It Print 2,350 home cooks made it! Nutrition Facts (per serving) 392 Calories 22g Fat 45g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 392 % Daily Value * Total Fat 22g 28% Saturated Fat 11g 53% Cholesterol 66mg 22% Sodium 282mg 12% Total Carbohydrate 45g 16% Dietary Fiber 2g 7% Total Sugars 19g Protein 6g 11% Vitamin C 0mg 0% Calcium 45mg 3% Iron 2mg 12% Potassium 122mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.