Gooey Goodness My husband loves cinnamon-sugar flavored dough-based products. We’re at a diner, what does he want for breakfast?

Cinnamon French Toast

We’re at a carnival or fair, what kind of snack does he want?

A churro

What’s his favorite cereal?

Cinnamon Toast Crunch

What’s his favorite dessert?

Buñuelos

  Starting to see a trend?   You can basically take any bread product, dip it in cinnamon and sugar and he will be happy. And really, it’s a good thing to know this about my husband. With one simple recipe I can win his attention, an argument, or his heart. Okay, I might be exaggerating, but you get the idea 🙂 So imagine the kind of points I can win if I make the worlds best Cinnamon Sticky Buns?

Best.

Wife.

Ever.

I first had these at a girlfriend’s house and knew immediately I had to have the recipe. Since then I’ve made large gooey rolls, and mini rolls, both outstanding. They take some time (overnight), but don’t require too much labor. Also, if you want to eat them in the morning, you’ll need to get up early, preheat the oven, baking time, cooling time… you get the picture. I recommend starting these on Friday or Saturday night and having them for brunch on Saturday or Sunday. They keep relatively well for a couple days so you can take the leftovers to work on Monday (not that we ever have leftover anything cinnamon-flavored in our house). Sunken Cinnamon Roll, still delicious

Melt Your Husband’s Heart Cinnamon Sticky Buns

Recipe care of Food.com. Makes 9 large or 18 small rolls

roll ingredients

  • 1 ¼ cup Milk
  • 1 tsp Vanilla
  • 3 tbsp Butter
  • 3 cups Flour
  • 3 tbsp Sugar
  • 1 ¼ tsp Salt
  • 2 tsp Instant Yeast

filling ingredients

  • ¾ cup Brown Sugar
  • 1 tbsp Cinnamon

caramel ingredients

  • ⅓ cup Butter
  • 1 cup Brown Sugar
  • ¼ cup Light Corn Syrup
  • 1 cup Pecans, chopped

assembly ingredient

  • 6 tbsp Butter, room temperature

instructions

      1. Layer the roll ingredients in your bread machine according to your bread maker’s instructions (we have and love this breadmaker). Set to ‘Dough’ cycle. If you regularly make bread, you can also do this manually. I don’t have that skill set, so I use the breadmaker and it comes out perfect.
      2. While the dough is mixing prepare the filling. Mix the ¾ brown sugar and cinnamon together in a small bowl.
      3. Grease the bottom and sides of a 9″ x 9″ baking pan for large rolls or a 13″ x 9″ baking pan for small rolls.
      4. When the dough cycle is nearly finished, begin making the caramel by combining the ⅓ cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the greased baking pan and spreafilling ingredientsd it out. Sprinkle the chopped pecans over the caramel.Prepped Caramel in Pan
      5. When the dough cycle ends place the dough on a lightly floured surface and roll out to 12″ x 15″ rectangle.
      6. Spread the 6 tbsp room temperature butter on the dough leaving a 1″ border.
      7. Sprinkle the cinnamon and sugar filling over the butter.
      8. For large rolls, roll the dough lengthwise. For small rolls, roll the dough widthwise. Pinch the seams closed. Cut the dough into sections, 9 large or 18 small (or whatever size you like). Place in the prepared, carameled baking pan spiral side down, close together.Cut Cinnamon Rolls
      9. Cover the baking pan tightly with plastic wrap and refrigerate overnight or at least 6 hours. The dough will rise. IMG_2397
      10. When you are ready to bake, remove the baking pan from the refrigerator and let come to room temperature for 20 – 30 minutes. Risen Rolls
      11. Preheat oven to 350.
      12. After the dough has been out of the refrigerator for 20 – 30 minutes, place in the oven and bake at 350 for 30 – 35 minutes or until nicely browned (darker than sugar cookies “golden brown) on top. Nicely Browned
      13. Remove from the oven and immediately flip onto another surface. I like to flip onto a baking sheet lined with a silpat so that it doesn’t stick and for easy cleanup. To do this, I recommend placing the hot baking pan on a wire rack. Then place the baking sheet (and silpat) upside don the baking pan. While firmly holding the wire rack and baking sheet together, flip the buns over quickly away from your body. Be careful! The caramel inside will be boiling and you do not want this on your skin. Flipped Rolls
      14. Let the buns cool 20 – 30 minutes before serving. Your husband (kids, partner, friends, neighbors) will smell them and want to eat them at this time. Don’t let them (him). It will only result in burned fingers and tongues, and the caramel will be too runny to enjoy. I promise it will be better later.
      15. Now that you have waited patiently, serve.

Mini Cinnamon Sticky Bun

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Melt Your Husband's Heart Cinnamon Sticky Buns
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