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    You are in: Home / Recipes / Cranberry Cinnamon Buns Recipe
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    Cranberry Cinnamon Buns

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs 30 mins

    30 mins

    gailanng's Note:

    Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking. From Gourmet.

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    Ingredients:

    Yield:

    pastries

    Units: US | Metric

    For dough

    For filling

    For glaze

    Directions:

    1. 1
      To make the dough: Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
    2. 2
      Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
    3. 3
      Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
    4. 4
      To prepare filling: Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
    5. 5
      To form and bake buns: Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
    6. 6
      Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
    7. 7
      Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
    8. 8
      Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
    9. 9
      Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
    10. 10
      Preheat oven to 350°F while buns are rising.
    11. 11
      Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
    12. 12
      To make the glaze: Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
    13. 13
      Serve buns warm or at room temperature.

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    Nutritional Facts for Cranberry Cinnamon Buns

    Serving Size: 1 (2319 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 548.0
     
    Calories from Fat 158
    28%
    Total Fat 17.6 g
    27%
    Saturated Fat 10.5 g
    52%
    Cholesterol 74.8 mg
    24%
    Sodium 320.0 mg
    13%
    Total Carbohydrate 91.0 g
    30%
    Dietary Fiber 2.6 g
    10%
    Sugars 48.0 g
    192%
    Protein 7.8 g
    15%

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