Cranberry Sticky Buns
photo by lilsweetie
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Yields:
-
12 buns
- Serves:
- 6
ingredients
-
SWEET ROLL DOUGH
- 28.34 g fresh yeast or 29.58 ml dry yeast
- 157.80 ml warm whole milk (90 degrees F.)
- 59.16 ml sugar
- 2.46 ml salt
- 2 large eggs
- 88.74 ml softened unsalted butter
- 828.06 ml all-purpose flour
- 4.92 ml mace or 4.92 ml cinnamon
-
FILLING
- 236.59 ml chopped walnuts
- 236.59 ml chopped pecans
- 118.29 ml sugar
- 9.85 ml cinnamon
- 1.23 ml nutmeg (fresh grated)
- 118.29 ml coarsely chopped cranberries
-
TOPPING
- 177.44 ml softened unsalted butter
- 118.29 ml brown sugar
- 4.92 ml vanilla
- 2.46 ml grated lemons or 2.46 ml orange, zest of
- 29.58 ml melted unsalted butter
directions
- DOUGH: Mix together yeast, milk and sugar.
- Set aside to bloom.
- Mix the salt, mace and flour together.
- Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
- Mix for at least 10 minutes, or until smooth and satiny in texture.
- Add flour as needed.
- Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
- Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
- FILLING: Mix the nuts together.
- Mix all remaining ingredients together along with half of the walnut-pecan mixture.
- Set aside.
- TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
- Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
- ASSEMBLY: Roll the dough into a rectangle approximately
- 12 x 18 inches.
- Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
- Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
- Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
- Cover and proof until nearly doubled.
- Bake at 350 degrees F.
- for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
- Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
- Cool and serve.
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