|These gooey cinnamon buns make great breakfast rolls.|
|This cinnamon bun recipe worked wonderfully. It was easy and yielded better results than more elaborate cinnamon bun rolls I've made.|
|Not for the faint (or clogged) of heart. BUTTER alert!|
If you want to make these, a 9x13 inch pan is essential because the buns bake in a bubbling ocean of butter and brown sugar. When they are done and slightly cooled, invert the pan onto a platter (another friend tackled that tricky procedure with finesse), and all that buttery brown sugar from the bottom of the pan becomes a gooey topping.
|Gooey cinnamon buns from the corner of the pan are my favorite.|
Recipe for Gooey Cinnamon BunsThank Allrecipes.com for this gem, found here.
Make a glaze to drizzle over the finished product (powdered sugar with just a little bit of maple syrup and milk). The recipe might be a little short on flour - I had to add about a 1/4 cup extra before my helpers and I could knead it - but that is probably because I wasn't careful enough when measuring the flour initially.
Variation: Hazelnut Cinnamon Rolls RecipeUsing the recipe above, I substituted the pecans for toasted hazelnuts.