Cranberry Sticky Buns

READY IN: 2hrs 30mins
SERVES: 6
YIELD: 12 buns
UNITS: US

INGREDIENTS

Nutrition
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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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