A sweet, sticky, soft and fluffy treat that’s totally worth the wait.
There’s nothing quite like a pan of warm, homemade cinnamon buns fresh out of the oven. These Ooey-Gooey Cinnamon Buns are everything you dream about when you picture the ultimate sticky bun: rich dough, a generous swirl of cinnamon-sugar filling, and a pecan-studded brown sugar glaze that drips down every edge. Perfect for breakfast, brunch, or dessert (or honestly, any time you’re craving something sweet and cozy), this recipe is a keeper.
With a dough that’s surprisingly easy to work with, a filling that’s deeply spiced, and a buttery glaze that sets the whole thing over the top, these buns strike the perfect balance between soft and indulgent.
Why You’ll Love These Cinnamon Buns
- Classic bakery-style texture: Light, fluffy interior with just the right chew
- Sticky and sweet glaze: No dry buns here!
- Great for holidays or weekend baking projects
- Freezer-friendly for make-ahead mornings
Ingredients You’ll Need
Dough:
- ½ cup warm water (110°F)
- 1 teaspoon sugar
- 1 packet (0.25 oz) active dry yeast
- ½ cup milk
- ¼ cup 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
How to Make Ooey-Gooey Cinnamon Buns
Step 1: Make the Dough
- Stir together warm water, 1 tsp sugar, and yeast in a bowl. Let sit 10 minutes until foamy.
- In a saucepan, warm milk until it just begins to bubble. Remove from heat and stir in ¼ cup sugar, butter, and salt. Let cool to lukewarm.
- In a large mixing bowl, whisk eggs. Add in yeast mixture and milk mixture. Stir in 1½ cups flour.
- Gradually mix in remaining flour until a dough forms.
- Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise until doubled (about 1 hour).
Step 2: Prepare the Glaze
- In a small saucepan, melt butter and stir in brown sugar until smooth.
- Pour into a greased 9×13-inch pan and sprinkle with chopped pecans.
Step 3: Roll and Fill the Dough
- Roll dough out on a floured surface into a 14×18-inch rectangle.
- Brush with half of the melted butter. Mix brown sugar, cinnamon, and pecans; sprinkle evenly over dough.
- Roll up from the long side into a tight log. Brush the outside with the remaining butter.
- Slice into 15 equal pieces.
Step 4: Second Rise
- Arrange rolls cut-side down in the prepared pan.
- Cover and let rise again until doubled, about 1 hour.
Step 5: Bake
- Preheat oven to 375°F (190°C).
- Bake rolls for 25–30 minutes, or until tops are golden brown.
Step 6: Invert and Serve
- Let rolls cool in the pan for 3 minutes.
- Carefully invert the pan onto a serving platter so the glaze is on top.
- Scrape out any remaining glaze and spoon over the buns.
Tips for the Best Cinnamon Buns
- Don’t overheat the milk: It should be warm but not hot to avoid killing the yeast.
- Use softened butter for filling instead of melted for even spreading.
- Add a drizzle of heavy cream before baking for extra gooey texture.
- Double the glaze for extra decadence.
Variations and Add-Ons
- No nuts? Omit pecans for a nut-free version.
- Maple twist: Stir maple syrup into the glaze for a richer flavor.
- Cream cheese icing: Add a cream cheese drizzle on top after baking if you want even more sweetness.
Storage & Freezing
- Room Temp: Keep covered up to 3 days.
- Fridge: Store up to 5 days; reheat to refresh.
- Freeze: Wrap baked or unbaked rolls in plastic + foil. Freeze up to 3 months.
- To bake from frozen: Thaw overnight, let rise, and bake as directed.
Ooey-Gooey Cinnamon Buns Recipe
Prep Time: 35 minutes
Cook Time: 25 minutes
Rise Time: 2 hours 10 minutes
Total Time: 3 hours 10 minutes
Yield: 15 buns
Ingredients
Dough:
- ½ cup warm water
- 1 tsp sugar
- 1 packet active dry yeast
- ½ cup milk
- ¼ cup sugar
- ¼ cup unsalted butter
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
Glaze:
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ½ cup chopped pecans
Filling:
- ¼ cup melted butter
- ¾ cup brown sugar
- ½ cup chopped pecans
- 1 tbsp ground cinnamon
Instructions
- Mix dough ingredients and knead until smooth. Let rise until doubled (1 hour).
- Make glaze, pour into pan, sprinkle with pecans.
- Roll out dough, fill with butter/sugar/pecan/cinnamon mixture. Roll up and slice.
- Place rolls in pan, rise 1 hour.
- Bake at 375°F for 25–30 minutes.
- Cool 3 minutes, invert, and serve warm.
These Ooey-Gooey Cinnamon Buns are soft, sticky, and undeniably decadent. Whether you’re making them for a holiday breakfast, Sunday brunch, or just because—it’s hard to beat the smell of cinnamon and sugar wafting through your kitchen. Make a batch and share the love (or don’t—we won’t judge).
