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Ooey-Gooey Cinnamon Buns
Ooey-Gooey Cinnamon Buns

Before you jump to Ooey-Gooey Cinnamon Buns recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably choose a lot of items out of habit. For example, did you ever think to check how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

Therefore, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to ooey-gooey cinnamon buns recipe. To cook ooey-gooey cinnamon buns you need 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ooey-Gooey Cinnamon Buns:
  1. Prepare Dough
  2. Take 1 teaspoon white sugar
  3. Prepare 1 (.25 ounce) package active dry yeast
  4. Take 1/2 cup warm water (110 degrees F/45 degrees C)
  5. Get 1/2 cup milk
  6. Provide 1/4 cup white sugar
  7. Get 1/4 cup butter
  8. Use 1 teaspoon salt
  9. Provide 2 large eggs, beaten
  10. Get 4 cups all-purpose flour
  11. Take Topping & Filling
  12. Take 3/4 cup butter
  13. Prepare 3/4 cup brown sugar
  14. Get 1 cup chopped pecans, divided
  15. Prepare 3/4 cup brown sugar
  16. Provide 1 tablespoon ground cinnamon
  17. Provide 1/4 cup melted butter
Steps to make Ooey-Gooey Cinnamon Buns:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  7. 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.

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