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Gooey Cinnamon Buns Anyone!



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Gooey Cinnamon Buns Anyone


Our weekly recipe is these yummy Cinnamon Buns.  Everyone love these!


1 teaspoon white sugar      1 (.25 oz) package of active dry yeast


½ cup warm water      ½ milk      ¼ cup white sugar


¼ butter      1 teaspoon salt      2 eggs, beaten


4 cups all purpose flour      ¾ cup butter      ¾ brown sugar


1 cup brown sugar      1 cup chopped pecans, divided


¾ cup brown sugar      1 tablespoon ground cinnamon ¼ cup melted butter




In a small bowl, dissolve 1 teaspoon of sugar and yeast in the warm water, Let stand til creamy, about 10 mins.  Warm the milk in a small saucepan until it bubbles, then remove from heat.  Mix in ¼ cup sugar, ¼ cup butter and salt; stir until melted.  Let it cool until lukewarm.


In a large bowel, combine the yeast mixture, milk mixture, eggs and 1 ½ cups flour, stir well to combine.  Stir in the remaining flour, ½ cup at a time, beating well after each addition.  When the dough has pulled together, turn it out on a lightly floured surface and knead till smooth and elastic.  It takes about 10 mins.


Lightly oil a large bowl, place the dough in the bowl and turn to coat the oil.  Cover with a damp cloth and let rise in a warm place until it has doubled in volume, about one hour.


While the dough is rising, melt ¾ cup butter in a small saucepan over medium heat.  Stir in ¾ cup brown sugar, whisking until smooth.  Pour into a greased 9 x 13 inch pan.  Sprinkle the bottom of the pan with ½ pecan; set aside.  Melt the remaining butter; set aside.  Combine the remaining ¾ cup brown sugar, ½ cup pecans and cinnamon, set aside.


Turn the dough out onto a lightly floured surface, roll into a 18 x 14 inch rectangle.  Brush with 2 tablespoons of melted butter, leaving 1.2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.  Starting at long side, tightly roll up, pinching seam to seal.  Brush with remaining 2 tablespoons of butter.  With a serrated knife, cut into 15 pieces; place cut side down, in a prepared pan.  Cover and let rise for 1 hour or until doubled in size.  Preheat the oven to 375 F


Bake in the preheated oven for 25 to 30 minutes until golden brown.  Let cool in pan for 3 minutes, then invert onto a serving platter.  Scrape remaining filling from the pan onto the rolls!