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Overnight Ooey Gooey Cinnamon Buns

I think the best part of these buns is that they were made entirely by my tween! Yum!! Warm Sticky buns on a rainy Sunday morning! It doesn't get much better!

Overnight Ooeey Gooeey Cinnamon Buns

Overnight Ooey Gooey Cinnamon Buns This recipe is adapted from Alton Brown's Food Network recipe

Level of Difficulty: Tween ability

The Tools:

  • Medium size mixing bowl

  • Stand mixer with bowl and whisk and dough hook attachment

  • wire hand whisk

  • 9x13 rectangle glass baking dish

  • glass liquid measuring cup, assorted measuring cups and spoons

  • serrated knife

  • pastry brush

The Goods:


  • 4 large egg yolks, room temperature

  • 1 large whole egg, room temperature

  • 1/4 cup sugar

  • 6 Tablespoons salted butter, melted

  • 3/4 cup 2% milk, room temperature

  • 1 TBS white vinegar

  • 4 Cups all-purpose flour, plus additional for dusting

  • 2 1/4 tsp instant dry (1 package instant dry yeast)

  • 1 1/4 teaspoons himalayan pink sea salt

  • Trader Joes' Coconut cooking spray


  • 1 cup packed brown cinnamon

  • 1 tablespoon ground cinnamon

  • Pinch salt

  • 1 1/2 TBS unsalted butter, melted


  • 1/4 cup whipped cream cheese

  • 3 tablespoons 2% milk

  • 11/2 cups powdered sugar

The Work:

Combine 3/4 cup milk with 1 TBS vinegar and let sit 15 minutes.

As your milk sits, prepare the filling: Combine brown sugar, cinnamon, pinch salt and melted butter in a medium size bowl. Mix with a wire whisk.

For the dough: Using the bowl of a stand mixer (whisk attachment), whisk the egg yolks, whole egg, sugar, butter, and milk mixture. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Using the cooking spray, spray the inside of a large bowl. Transfer the dough to the bowl, lightly spray the top of the dough, cover and let double in size, 2 to 2 1/2 hours.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven with the light turned on.. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Gently remove the rolls from the oven.

With rolls out, preheat oven to 350 degrees F and bake for 30 minutes.

Servings: 12 rolls

The mess: Adult proportions, but so worth it!

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