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Gooey Cinnamon Buns

  • Yield: 20 buns


  • 1 cup whole milk
  • 6 tablespoons granulated sugar
  • 1 package active dry yeast
  • 3 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 egg
  • 1/2 cup raisins
  • 1 teaspoon vegetable oil
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped walnuts or pecans
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons melted unsalted butter
  • GLAZE:
  • 1 1/2 cups confectionersí sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract


  • Place the milk in a small saucepan. Heat over medium-low heat until the milk is warm, about 110?F on an instant-read thermometer. Remove from the heat.
  • Combine 2 tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until slightly thickened and foamy, about 5 minutes. This lets you know that the yeast is working.
  • Sift the flour, the remaining 4 tablespoons of granulated sugar, and the salt into a large mixing bowl. Add the softened butter, egg, raisins, and the yeast mixture, stirring well with a large wooden spoon to incorporate all of the flour.
  • Place the dough on a work surface sprinkled with 2 tablespoons of flour and knead until smooth and elastic, about 3 to 5 minutes. The dough should not be stickyóif it is, add a bit more flour and continue kneading to work it into the dough. (Alternately, mix the dough in an electric mixer fitted with a dough hook.)
  • Using your hands, form the dough into a ball and lightly grease it with the vegetable oil.
  • Place the dough into a large mixing bowl and cover with plastic wrap. Let rest in a warm, draft-free place and allow to rise until doubled in size, about 1 1/2 hours.
  • When the dough has risen, divide it into two equal portions.
  • In a small mixing bowl, make the nutty filling by combining the brown sugar, nuts, cinnamon, salt, and melted butter, and stirring until smooth.
  • Place one portion of the dough on a lightly floured surface and sprinkle with a little bit more flour, then use a rolling pin to roll it into a large rectangle, about 12 inches by 9 inches.
  • Using the back of a small spoon, carefully spread half of the nutty filling over the top of the dough.
  • With the long end of the rectangle facing you, roll up the dough into a tight cylinder.
  • Pinch the edges together and use a sharp knife to cut 1-inch-thick slices.
  • Place the rounds on a large baking sheet, leaving half an inch between the rounds.
  • Repeat with the remaining dough.
  • Cover rounds with plastic wrap and let rest in a warm, draft-free place until risen by half their size and almost touching, 30 to 60 minutes.
  • Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Bake until golden brown, about 25 to 30 minutes.
  • Combine the glaze ingredients in a medium mixing bowl and stir until smooth.
  • Using oven mitts or pot holders, remove buns from the oven and drizzle the glaze over the tops. Serve warm.