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Gooey Cinnamon Rolls

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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
190 min
SERVINGS
15 servings
Breakfast
Gooey Cinnamon Rolls
Ingredients
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/4 cup unsalted butter
  • 1 teaspoon salt
  • 2 large eggs, beaten
  • 4 cups all-purpose flour
  • 3/4 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tablespoon ground cinnamon
Instructions
1
Create the dough by combining water, sugar, and yeast in a liquid measuring cup. Stir until the yeast dissolves completely and let it sit for about 10 minutes, or until it becomes frothy.
2
Meanwhile, heat milk in a small saucepan over medium heat until it starts to simmer gently; avoid boiling. Remove from the heat and stir in sugar, butter, and salt until everything is fully incorporated and melted. Allow it to cool down slightly.
3
In a large mixing bowl, gently whisk eggs until they're lightly beaten. Add the yeast mixture, lukewarm milk mixture, and 1 1/2 cups of flour; mix until everything is well combined.
4
Gradually add the remaining 2 1/2 cups of flour, one half cup at a time, mixing thoroughly after each addition until the dough comes together in a cohesive mass.
5
Transfer the dough to a lightly floured surface and knead until it becomes smooth, silky, and elastic, taking about 8 minutes to achieve this.
6
Place the dough in an oiled bowl, making sure it's fully coated with oil. Cover it with a damp cloth and let it rise in a warm environment until it has doubled in size, approximately 1 hour.
7
While the dough is rising, prepare the glaze by melting butter in a small saucepan over medium heat. Add brown sugar and whisk until smooth.
8
Grease a 9x13-inch baking pan with some oil. Pour the glaze mixture into the pan and sprinkle pecans on top.
9
Prepare the filling by combining melted butter, brown sugar, and cinnamon in a small bowl.
10
Once the dough has doubled in size, take it out of its resting place and roll it into a 14x18-inch rectangle. Brush half of the melted butter over the dough, leaving a 1/2-inch border unbuttered. Sprinkle the brown sugar mixture over the top.
11
Roll the dough tightly, starting from the long edge, and pinch the seams to seal it. Brush the remaining butter over the dough. Cut the dough into 15 equal rolls.
12
Place the rolls, cut-sides down, in the prepared pan with the glaze. Cover it and let it rise again until it has doubled in size, approximately 1 hour.
13
Preheat the oven to 375 degrees F (190 degrees C).
14
Uncover and bake in the preheated oven until it's golden brown, taking about 25 to 30 minutes.
15
Allow the rolls to cool in the pan for 3 minutes, then transfer them to a serving platter so that the glaze is on top. Use any remaining glaze from the pan to coat the rolls.