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Ooey-Gooey Buns take time but worth wait

Wed., Jan. 17, 2007, midnight

Dear Cook’s Notebook: About two years ago there was a recipe for cinnamon rolls that mentioned it was better than Cinnabons. (By the way, it is.) Please see if you can find it. Thank you. – Kathy Lemmons

Dear Kathy: Here’s the recipe you requested. A former Spokesman-Review food editor combined two recipes, including a copycat recipe for Cinnabons, to create these rolls for a 2003 recipe request for Costco’s gooey buns.

Here’s what she said about the recipe, “Be prepared to spend some time with the recipe, but it’s worth the wait.”

Ooey-Gooey Cinnamon Buns

Adapted from recipes at www.recipesource.com and http://recipes.robbiehaf.com

For rolls:

1 cup warm water (110 degrees)

1 (1/4 ounce) package active dry yeast

2/3 cup plus 1 teaspoon granulated sugar

1 cup warm milk

2/3 cup melted margarine

2 teaspoons salt

2 eggs, slightly beaten

6 to 8 cups all-purpose flour (see note)

For filling:

2 cups packed brown sugar

2 tablespoons ground cinnamon

2/3 cup margarine, softened

For frosting:

1/4 cup butter, softened

4 ounces cream cheese

1 1/2 to 2 cups powdered sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Dissolve yeast and 1 teaspoon sugar in warm water; set aside.

In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup margarine, salt and eggs. Add yeast mixture and stir well.

Add 3 cups flour and beat until smooth. Then beat in another 3 cups flour, adding additional flour as needed until dough is slightly stiff, but still sticky. (See note.)

Turn dough out onto a floured board and knead for 8 minutes. Knead in additional flour as needed to make a smooth dough.

Place dough in a greased bowl, turn and cover and let rise in a warm place until double in size, 1 to 1 1/2 hours.

Punch down dough and let rest 5 minutes.

Roll dough out on floured surface into a 15-by-20-inch rectangle.

To make filling, combine brown sugar, cinnamon and softened margarine. Spread mixture evenly over dough. Roll up dough, starting with a long edge. Pinch the edges to seal. Cut the roll into 15 slices.

Place slices close together, but not touching, in a greased 13-by-9-inch baking pan (see note). Cover pan and let rolls rise in a warm place for 45 minutes.

Preheat oven to 350 degrees. Bake rolls for 25 to 30 minutes or until golden brown.

To make frosting, cream butter and cream cheese until smooth. Gradually beat in powdered sugar, to taste, until well combined and fluffy. Stir in salt and vanilla. When the rolls are ready, and still warm, coat with frosting.

Note: I used 6 cups of flour and then kneaded in an additional cup. The rolls were so large, I had to use a second, smaller baking pan as well.

Yield: 15 large rolls

Nutrition per roll: 613 calories, 21 grams fat (6.9 grams saturated, 30 percent fat calories), 8.2 grams protein, 97 grams carbohydrate, 46 milligrams cholesterol, 2 grams dietary fiber, 538 milligrams sodium.


 

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