Ooey-Gooey Cinnamon Buns 🤎
Soft. Fluffy. Sticky. Irresistible.
Introduction
Ooey-Gooey Cinnamon Buns are the kind of bake that fills the house with warmth before you even take a bite. Soft, pillowy dough swirled with rich cinnamon sugar and finished with a silky glaze—these buns are pure comfort. Whether served for a slow weekend breakfast, a holiday morning, or a late-night sweet craving, they’re meant to be pulled apart while warm, fingers sticky, hearts happy.
Ingredients
For the Dough:
All-purpose flour, granulated sugar, salt, active dry yeast, warm milk, eggs, and softened butter.
For the Cinnamon Filling:
Softened butter, brown sugar, and ground cinnamon.
For the Ooey-Gooey Glaze:
Powdered sugar, milk or cream, and vanilla extract.
Instructions
Step 1: Make the Dough
In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, eggs, and softened butter. Mix until a dough forms, then knead until smooth and elastic—about 8–10 minutes by hand or 5–6 minutes with a mixer.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
Step 2: Prepare the Filling
In a small bowl, mix brown sugar and cinnamon until evenly combined.
Step 3: Shape the Buns
Roll the risen dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle generously with the cinnamon-sugar mixture.
Roll the dough tightly into a log and slice into even buns using a sharp knife or dental floss.
Step 4: Second Rise
Place the buns in a greased baking dish, leaving a little space between them. Cover and let rise for 30–40 minutes until puffy.
Step 5: Bake
Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until golden brown and fragrant.
Step 6: Glaze
Whisk powdered sugar, milk or cream, and vanilla until smooth. Drizzle generously over warm buns so it melts into every swirl.
Methods & Tips for Perfect Cinnamon Buns
• Warm, not hot milk activates yeast without killing it
• Softened butter, never melted, keeps the dough fluffy
• Tight rolling creates beautiful spirals
• Glaze while warm for maximum gooeyness
• For extra indulgence, add cream cheese to the glaze or pour warm cream over buns before baking
A Brief History of Cinnamon Buns
Cinnamon rolls trace their roots back to Northern Europe, especially Sweden, where kanelbullar became a beloved staple. Over time, American versions evolved to be richer, softer, and generously glazed—transforming a simple spiced roll into the ooey-gooey indulgence we know today.
Formation & Texture
The magic of cinnamon buns lies in yeast fermentation. As the dough rises, it develops flavor and structure. Baking locks in softness, while the sugar melts into sticky layers. The glaze seals everything with sweetness, creating that iconic pull-apart texture.
Who Loves These Buns?
• Breakfast lovers ☀️
• Holiday bakers 🎄
• Cinnamon fanatics 🤎
• Comfort-food seekers
• Anyone who believes dessert is acceptable before noon
Conclusion
Ooey-Gooey Cinnamon Buns aren’t just a recipe—they’re an experience. Warm, sweet, messy, and unforgettable, they turn ordinary mornings into something special. Bake them once, and they’ll become a forever favorite in your kitchen.
If you want, I can also give you a cream-cheese version, overnight method, or extra-gooey bakery-style hack 😋