Just like Grandma used to make… only maybe a little gooier! 🧡
Okay, I have to tell y’all something straight from the heart: these Ooey-Gooey Cinnamon Buns bring back the coziest memories of chilly Saturday mornings in my mom’s kitchen, wrapped in a fuzzy robe, watching the frost twinkle on the windows while the house filled up with the smell of warm cinnamon and brown sugar. I swear, I could hear those buns bubbling in the oven before they even came out!
Last weekend, I had one of those mornings—you know, when you’re just craving something warm and comforting and sweet. So I rolled up my sleeves, tied on my favorite apron (the one with the flour permanently smudged into the hem), and decided to recreate those magic mornings. But with a little twist. More gooey. More sticky. More delicious. And friends… I nailed it.
These buns are soft, fluffy, sticky-sweet, and they melt in your mouth like a warm hug from inside out. I couldn’t wait another minute to share them with you!
💛 Why You’ll Fall in Love with These Buns?
Insanely Soft Dough: Think fluffy, buttery clouds.
Swirls of Spiced Goodness: A perfect blend of brown sugar, cinnamon, and a touch of nutmeg for warmth.
Sticky Caramel Bottom (that becomes the top!): You flip ’em and BOOM—ooey-gooey magic.
No stand mixer needed! Just your hands and a little love.
Perfect for holidays, brunches, or honestly… Tuesday mornings.
Frequently Asked Questions❓
Can I make these the night before?
Absolutely! After shaping the buns and placing them in the pan, cover and refrigerate overnight. Let them come to room temp and rise for 45 minutes in the morning before baking.
What can I use instead of corn syrup?
Honey works beautifully, or maple syrup if you want a deeper, autumn-like flavor.
Can I freeze them?
Yes! You can freeze the baked (and cooled) buns. Reheat individually for a quick treat. Just don’t freeze the unbaked dough in the sauce—it messes with the texture.
🛒 What You’ll Need:
For the Dough:
- 1 cup warm whole milk (about 110°F – like a warm bath, not hot)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and slightly cooled
- 4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
For the Cinnamon Filling:
- ¾ cup packed light brown sugar (or dark for deeper flavor)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but SO good)
- 6 tablespoons unsalted butter, softened to spreadable
For the Ooey-Gooey Sauce (the best part!):
- ¾ cup packed brown sugar
- ½ cup heavy cream
- ¼ cup corn syrup (or honey if you prefer)
- 6 tablespoons unsalted butter
- Pinch of salt
- 1 teaspoon vanilla extract
👩🍳 Step-by-Step: Let’s Get Sticky!
Step 1: Activate that Yeast
In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for about 5–10 minutes until it’s frothy and smells a little bready. (If nothing happens, your yeast may be expired—been there, done that!)
Step 2: Make Your Dough
Whisk in the rest of the sugar, eggs, and melted butter. Add the flour and salt and stir until a soft dough forms. Knead by hand for about 7–10 minutes on a floured surface (or 5 minutes in a mixer if you’re going that route). It should be smooth and just a tad sticky.
Pop it into a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled—about 1 to 1½ hours. (I usually warm my oven slightly, turn it off, and let the dough rise in there.)
Step 3: Make the Ooey-Gooey Sauce
While the dough rises, make your sticky sauce. In a saucepan over medium heat, combine brown sugar, cream, corn syrup, and butter. Stir constantly until smooth and slightly thickened (about 4–5 minutes). Remove from heat, stir in vanilla and a pinch of salt. Pour into a greased 9×13-inch baking dish.
Step 4: Cinnamon Sugar Love
Mix the brown sugar, cinnamon, and nutmeg in a bowl. Roll out the dough into a large rectangle (about 16×12 inches). Spread the softened butter all over, then sprinkle with the cinnamon sugar mix. Don’t be shy—it’s the heart of the bun!
Roll up tightly from the long side, like a jelly roll. Slice into 12 even buns using dental floss or a serrated knife (tip: floss makes perfect, clean cuts!).
Step 5: Time to Rise (Again!)
Place buns gently on top of the gooey sauce in the dish. Cover and let rise again for 30–45 minutes until puffed.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F. Bake for 25–30 minutes or until the tops are golden and the buns are cooked through. Keep an eye—don’t overbake or you’ll lose the gooey magic!
Step 7: Flip and WOW
Let the buns rest for 5 minutes (just enough time to make coffee!), then carefully invert the entire pan onto a large platter or cutting board. The gooey sauce will drip down over the buns, making the most glorious sticky topping.
🔥 Pro Tips for Ooey-Gooey Greatness:
- Use room temperature eggs so they don’t shock the dough.
- Cut with dental floss—it’s the old-school secret to perfect spirals.
- Don’t skimp on the rise times. Letting that dough double makes them pillowy soft.
- Want extra goo? Double the sauce. I won’t judge.
- Add chopped pecans or walnuts to the gooey base for a sticky bun twist!
🧊 Storage & Serving Suggestions:
To Store: Keep leftovers in an airtight container at room temp for 1–2 days, or in the fridge up to 5 days. (If they last that long!)
To Reheat: Microwave for 15–20 seconds or pop in a low oven for 5 minutes. Add a drizzle of cream or milk over the top before reheating to bring the moisture back.
To Serve: These buns shine with a cup of strong coffee or chai. For a special touch, add a drizzle of vanilla glaze or a scoop of vanilla ice cream if you’re feeling extra indulgent.
