Gooey Cinnamon Buns With Thick Cream Cheese Icing Recipes

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• 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 until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

HUNGRY GIRL'S GOOEY CINNAMON ROLLS WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 375 degrees.
• To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
• To make icing, combine all ingredients in a small bowl and mix until smooth & blended. Place in fridge to chill and set.
• Sprinkle a dry, clean surface with a small amount of flour to prevent sticking. Remove dough and knead entire thing into one ball.
• Using a rolling pin lightly dusted with flour, very firmly roll dough into thin sheet about 8 X 12 inches. Spray the dough's surface evenly with butter.
• Spread filling out evenly over dough leaving a 1/2 inch border around the edges.
• Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
• Turn log over so that seam faces down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
• Spray a baking pan with non-stick spray, and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch side seams to seal, if necessary.
• Cover pan with aluminum foil. Bake in oven for 8 minutes.
• Remove foil, and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly brown on top.
• Evenly distribute icing over cinnamon rolls and then ENJOY!