Ooey-Gooey Cinnamon Buns (from the web)

Ooey-Gooey Cinnamon Buns

 

Prep time 2 ½ hours

Baking time 30 minutes

 

1 teaspoon white sugar

 

 

1 (25 ounce) package active dry yeast

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

 

½   cup milk

 

 ¼  cup white sugar

¼  cup butter

 

1 teaspoon salt

2 eggs, beaten

 

4 cups all-purpose flour

 

¾  cup butter

 

¾  cup brown sugar

 

 1 cup chopped pecans, divided

 

¾  cup brown sugar

 

1 tablespoon ground cinnamon

 

         ¼  cup melted butter

 

DIRECTIONS:

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until

creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then

remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let

cool until lukewarm.

 

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir

well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each

addition. When the dough has pulled together, turn it out onto a lightly floured surface

and knead until smooth and elastic, about 8 minutes.

 

Lightly oil a large bowl, place the dough in the 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 dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir

in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking

pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set

aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set

aside.

 

Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush

with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with

brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to

seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15

pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until

doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

 

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3

minutes, then invert onto serving platter. Scrape remaining filling from the pan onto

the rolls.