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Soft, Moist and Gooey Cinnamon Buns
November 15, 2010

I made these cinnamon buns 3 times before posting this review. Each time I made them, they got a relatively positive reception, but I think it was because most of the people who tried them had eaten cinnamon buns maybe once or twice in their lives. There was something about them that really bothered me. I finally realized what it was: they did come out gooey, but it was because they stayed quite raw. Baking them longer than the recommended 20 minutes did cook them a little more, but the cooked parts were dry and crusty, and the gooey parts were really just raw dough. And the sugar to butter ratio was way too low such that the sauce turned into butter soup while it was baking, leaving none of the filling in the buns. Thanks to BellesAZ who posted her idea of using Grandma Van Doren's white bread recipe as the base for the bread. Using this recommendation, I made the most incredible, fluffy, moist cinnamon buns ever. And for filling I used 1/4 of a cup butter to 1 cup brown sugar (with lots of cinnamon). My husband thought it was to die for. That is what I'll stick to from now on.

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