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Ooey-Gooey Cinnamon Buns
Reviews:
April 17, 2006

Mine weren't so ooey-gooey. I made per the recipe---except I didn't add the pecans to the brown sugar/cinnamon mixture that went inside the rolls. I would suggest not melting the butter that you spread on the inside before you roll it up. If you just spread on a thin layer of softened butter you should end up with a more ooey-gooey feel because you'll have more butter on the inside to melt, which will make the caramel more gooey. When you use the melted butter you don't get a lot of butter on the inside & I found this tended to give me a dryer--but still good--caramel roll. I will try again, but next time I won't melt my butter. Have made a couple more times & it definitely works better not to melt the butter for the inside and then I double the caramel for the bottom. Still a good recipe, hence the 4 stars, but does need some adjustments.

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