Gooey Cinnamon Buns Recipe

Dough:

1. In a small bowl, dissolve 1 teaspoon of sugar and yeast in warm water. Let stand for about 10 minutes until creamy. Warm the milk in a small saucepan until it bubbles, then remove it from heat.

2. Mix in the remaining sugar, butter, and salt; stir until melted. Let cool until lukewarm.

3. In a large bowl, combine the yeast mixture, milk mixture, eggs, and 1½ cup of flour, then stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition.

4. When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.

5. 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 for about 1 hour until doubled in volume.

Sugar-Butter Mixture:

1. While the dough is rising, melt butter in a small saucepan over medium heat. Stir in brown sugar, whisking until smooth.

2. Pour into greased 9×13-inch baking pan. Sprinkle bottom of the pan with pecans; set aside.

Cinnamon-Sugar Filling:

1. Melt ¾ cup of butter, then set aside. Combine the brown sugar, pecans, and cinnamon; set aside.

2. Turn the dough out onto a lightly floured surface, roll into an 18×14-inch rectangle. Brush with 2 tablespoons of melted butter, leaving ½-inch border uncovered; sprinkle with brown sugar-cinnamon mixture.

3. Starting at long side, tightly roll up, pinching seam to seal. Brush with the remaining butter. With serrated knife, cut into 15 pieces, then place cut side down in the prepared pan.

4. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat the oven to 375 degrees F.

5. Bake in the oven for 25 to 30 minutes, until golden brown.

6. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

7. Serve and enjoy.