Gooey Cinnamon Buns with Thick Cream Cheese Icing

Really good! I didn't have dark brown sugar only light brown sugar and used only one cup of pecans. Other than that did exactly as recipe said. My family likes these. Thank you Nancy :)
Photo by Diane H.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

12

12

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

12

servings

Adapted from foodnetwork.com

Ingredients

  • Ingredients

  • Dough:

  • 1

    package (2 1/4 teaspoons) active dry yeast

  • 3

    cups all-purpose flour, plus more for dusting the work surface

  • 2

    tablespoons butter, melted, plus more for buttering the bowl and baking dish

  • 2

    tablespoons granulated sugar

  • 1/2

    teaspoon salt

  • 1

    large egg, lightly beaten

  • Filling:

  • 2

    cups pecans, roughly chopped

  • 1

    cup packed dark brown sugar

  • 2

    teaspoons ground cinnamon

  • 1/2

    teaspoon salt

  • 1

    stick (8 tablespoons) unsalted butter, melted

  • Thick Cream Cheese Icing:

  • 4

    ounces cream cheese, softened

  • 2

    cups confectioners' sugar

  • 1/4

    cup milk

Directions

Directions For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes. Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside. Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border. Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes. For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

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