Gooey Pull Apart Cinnamon Buns
Prepare to indulge in the ultimate breakfast treat with these Gooey Pull Apart Cinnamon Buns! Soft, buttery layers of homemade dough are generously slathered in a rich cinnamon-sugar filling, baked to golden perfection, and topped with a luscious vanilla glaze that melts into every bite. This recipe is a crowd-pleaser, perfect for weekend brunches or holiday mornings, offering a balance of sweet, spicy, and buttery flavors. With a comforting aroma that fills your kitchen as they bake, these cinnamon buns deliver a bakery-quality experience right from your own oven. Plus, their irresistible pull-apart design makes them perfect for sharing—or keeping all to yourself! Whether you're a seasoned baker or trying homemade yeast dough for the first time, this easy-to-follow recipe will guide you to cinnamon bun perfection, sure to become a family favorite.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoon Salt
- 1 cups Whole milk
- 0.25 cups Unsalted butter (melted)
- 2.25 teaspoons Active dry yeast
- 1 large Egg
- 0.75 cups Packed brown sugar
- 2 tablespoons Ground cinnamon
- 0.25 cups Unsalted butter (softened for filling)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for glaze)
Instructions
In a small bowl, warm the milk to approximately 110°F (43°C) and sprinkle the active dry yeast over it. Let it sit for 5-10 minutes until frothy.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, and salt. Mix to combine.
Add the melted butter, egg, and the frothy yeast mixture to the dry ingredients. Knead on low speed for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add 1 tablespoon of flour at a time, but do not overdo it.
Form the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rise for 1-2 hours, or until doubled in size.
Once the dough has risen, lightly flour a work surface and roll the dough into a 16x12 inch rectangle.
In a small bowl, mix the brown sugar and cinnamon together. Spread the softened butter evenly over the dough and sprinkle the cinnamon sugar mixture over it, leaving a 1-inch border on one of the longer edges.
Starting from the longer edge with filling, tightly roll up the dough into a log. Pinch the seam to seal. Cut the log into 12 equal pieces.
Carefully place the rolls into a greased 9x13 inch baking dish. Cover with a kitchen towel and let them rise for another 30-45 minutes, or until puffy.
Preheat the oven to 350°F (175°C). Bake the rolls for 22-25 minutes, or until golden brown and cooked through. Be sure not to overbake as you want them to remain soft and gooey.
While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth.
Once the cinnamon buns are out of the oven, allow them to cool slightly (about 5 minutes) before drizzling the glaze generously over the top.
Serve the pull-apart cinnamon buns warm and enjoy!
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 693.6 g | 252% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 354.7 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 753 mg | 58% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
