Cranberry Sticky Buns Recipes

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CRANBERRY CINNAMON BUNS



Cranberry Cinnamon Buns image

Categories     Breakfast     Bake     Cranberry     Fall     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 pastries

Number Of Ingredients 22

For dough
1/2 cup warm water (105-115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened
For filling
1/4 cup water
1 1/3 cups granulated sugar
2 cups fresh or thawed frozen cranberries (9 oz)
1 stick (1/2 cup) unsalted butter, very soft
1/4 cup packed light brown sugar
1 teaspoon cinnamon
1 cup walnuts (optional), chopped
For glaze
1 1/4 cups confectioners sugar
2 tablespoons milk
Special Equipment
a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

Steps:

  • Make 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.)
  • 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).
  • 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.
  • 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).
  • Form and bake buns:
  • Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
  • Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 350°F while buns are rising.
  • Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
  • Make glaze:
  • Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
  • Serve buns warm or at room temperature.

CRANBERRY-PISTACHIO STICKY BUNS



Cranberry-Pistachio Sticky Buns image

Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.-Athena Russell, Florence, South Carolina

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

1 cup chopped pistachios
1/2 cup dried cranberries
1 teaspoon ground cinnamon
24 frozen bread dough dinner rolls, thawed
1/2 cup butter, cubed
1 cup packed brown sugar
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
2 tablespoons 2% milk
1/2 teaspoon orange extract

Steps:

  • Sprinkle pistachios, cranberries and cinnamon in a greased 13x9-in. baking dish. Arrange rolls in a single layer on top., In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 283mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

EASY CRANBERRY-PECAN STICKY BUNS



Easy Cranberry-Pecan Sticky Buns image

These gooey breakfast buns will have your whole family happily licking their fingers! The recipe is easy to prepare using refrigerated crescent dough, dried cranberries, pecans and other kitchen staples. -Barbara Miller, Oakdale, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

1/3 cup packed brown sugar
1/4 cup butter, melted
2 tablespoons maple syrup
1 tablespoon grated orange zest
1/3 cup dried cranberries or golden raisins
1/4 cup chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a small bowl, mix brown sugar, butter, maple syrup and orange zest. Spread onto bottom of a greased 8-in. round baking pan. Sprinkle with cranberries and pecans., In another bowl, mix sugar and cinnamon. Remove crescent dough from can, but do not unroll; cut crosswise into 12 slices, about 1/2-in. thick. Dip both sides in cinnamon-sugar; place in baking pan, cut side down. Sprinkle any remaining cinnamon-sugar over tops., Bake, uncovered, 18-22 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 175mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

GRAIN-FREE CRANBERRY STICKY BUNS



Grain-Free Cranberry Sticky Buns image

This version of cranberry sticky buns is grain free and sweetened with natural sugars. I also used almond milk instead of regular milk.

Provided by Angela Sackett Superhotmama

Categories     Bread     Quick Bread Recipes

Time 1h55m

Yield 10

Number Of Ingredients 13

1 cup unsweetened almond milk
3 tablespoons salted butter
2 ¼ teaspoons rapid-rise yeast
1 tablespoon honey
¼ teaspoon salt
3 cups grain-free flour blend, or more as needed
½ cup coconut sugar
½ cup cranberries
¼ cup salted butter, melted
2 tablespoons ground cinnamon
½ cup coconut sugar
½ cup salted butter, melted
½ cup chopped pecans

Steps:

  • Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
  • Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
  • While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
  • Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
  • Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
  • Cover and allow buns to rise for a second time, about 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

Nutrition Facts : Calories 434 calories, Carbohydrate 59.4 g, Cholesterol 45.8 mg, Fat 22.9 g, Fiber 5.9 g, Protein 5.3 g, SaturatedFat 11.3 g, Sodium 207.1 mg, Sugar 4.3 g

CRANBERRY STICKY BUNS



Cranberry Sticky Buns image

Make and share this Cranberry Sticky Buns recipe from Food.com.

Provided by kiwidutch

Categories     Yeast Breads

Time 2h30m

Yield 12 sticky buns

Number Of Ingredients 19

1 ounce fresh yeast or 2 tablespoons dry yeast
2/3 cup warm whole milk (90 degrees F.)
4 tablespoons sugar
1/2 teaspoon salt
2 large eggs
6 tablespoons softened unsalted butter
3 1/2 cups all-purpose flour
1 teaspoon mace or 1 teaspoon cinnamon
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg (fresh grated)
1/2 cup coarsely chopped cranberries
3/4 cup softened unsalted butter
1/2 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon lemons, zest of or 1/2 teaspoon orange, zest of, grated
2 tablespoons melted unsalted butter

Steps:

  • 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.

Nutrition Facts : Calories 539.6, Fat 33.8, SaturatedFat 13.9, Cholesterol 87.5, Sodium 122.1, Carbohydrate 53.9, Fiber 3.1, Sugar 23.1, Protein 8

CRANBERRY GINGER STICKY BUNS



Cranberry Ginger Sticky Buns image

When I was kid, I was desperate to bake with yeast. I wanted to enjoy the pillow-soft texture that you can only get from warm-from-the-oven, freshly baked, homemade treats. But I could never make my breads rise. Thankfully, as an adult, I've learned how to keep my yeast happy. I always store it in the freezer. That keeps it fresh for longer. And if there is any doubt, I proof it before adding it to the dough. And, if your house is chilly and your dough refuses to rise, you can wake up sleepy yeast in the oven. Set a baking pan of boiling water in the bottom of the oven. Add the baking pan of shaped rolls to the top rack. Keep the oven off and the door closed and the warm steam will help the buns rise.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h40m

Yield 12 servings

Number Of Ingredients 19

6 tablespoons unsalted butter, at room temperature and cut into pieces, plus more for the bowl
1/2 cup whole milk
1 large egg plus 3 large egg yolks
3 cups all-purpose flour, plus more for the surface
1/2 cup dried cranberries, coarsely chopped
1/2 cup granulated sugar
One 1/4-ounce package active dry yeast
1 teaspoon kosher salt
4 tablespoons unsalted butter, plus more for the baking dish
1 cup granulated sugar
1/4 cup heavy cream
1 teaspoon kosher salt
1 3/4 cups coarsely chopped nuts (such as walnuts and pecans)
1 3/4 cups coarsely chopped nuts (such as walnuts and pecans)
1/3 cup packed light brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1/4 cup chopped candied ginger

Steps:

  • For the dough: Lightly grease a large bowl and set aside.
  • In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn't boil over. Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.) Add the whole egg and yolks and stir to combine.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt. Add the warm milk mixture and mix just until combined.
  • Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Add the butter a piece at a time until completely incorporated. Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour.
  • For the topping: Meanwhile, butter a 9-by-13-inch baking dish.
  • Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan. Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes. Whisk in the butter, cream and salt until smooth (be careful, it will sputter). Pour the caramel into the prepared baking dish. Sprinkle the nuts evenly over the top. Set aside.
  • For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl. Cover with plastic wrap and set aside.
  • When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle.
  • Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set them in the dish with the topping, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching.
  • Preheat the oven to 375 degrees F.
  • Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes. Give the center roll a wiggle--if it's set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating.

CRANBERRY STICKY BUNS



Cranberry Sticky Buns image

I found this recipe on the net. I haven't gotten a chance to try it yet so I am keeping it here for safe keeping. It sure sounds good.

Provided by YungB

Categories     Yeast Breads

Time 2h30m

Yield 12 buns, 6 serving(s)

Number Of Ingredients 19

1 ounce fresh yeast or 2 tablespoons dry yeast
2/3 cup warm whole milk (90 degrees F.)
4 tablespoons sugar
1/2 teaspoon salt
2 large eggs
6 tablespoons softened unsalted butter
3 1/2 cups all-purpose flour
1 teaspoon mace or 1 teaspoon cinnamon
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg (fresh grated)
1/2 cup coarsely chopped cranberries
3/4 cup softened unsalted butter
1/2 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon grated lemons or 1/2 teaspoon orange, zest of
2 tablespoons melted unsalted butter

Steps:

  • 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.

Nutrition Facts : Calories 1079, Fat 67.7, SaturatedFat 27.8, Cholesterol 174.9, Sodium 244.2, Carbohydrate 107.8, Fiber 6.3, Sugar 46.1, Protein 16

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CARAMEL PECAN STICKY BUNS - ONCE UPON A CHEF
2022-04-14 Step 2: Toast the Pecans. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Arrange the pecans on the prepared baking sheet. Bake for 7 to 10 minutes, until fragrant and toasted. Transfer the pecans to …
From onceuponachef.com


CRANBERRY CREAM CHEESE BUNS RECIPE - BAKEOMANIAC
2021-06-19 First Proofing: Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat until the flour has all dissolved and you form a sticky, slightly thickened gel. Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Sugar, Salt, and Yeast together in a large bowl.
From bakeomaniac.com


APPLE CRANBERRY AND PECAN STICKY BUNS
2013-10-24 Grease the sides and bottom of a round 9-inch cake pan with 1 tablespoon of softened butter. Line the bottom with parchment paper and set aside.
From tortillasandhoney.com


CHOCOLATE CRANBERRY STICKY BUNS – VALERIE
2013-12-11 Spread the filing over the surface of the dough and sprinkle it with the dried cranberries. Roll up the dough from the long slide and slice into 12 buns. Place each bun into a muffin cup, cover and let rise for 1 hour. Preheat oven to 350°F. Whisk the egg with the water and brush the buns with the mixture. Bake for about 50 minutes until they ...
From valeriebakingwithannaolson.com


CRANBERRY GINGER STICKY BUNS | RECIPE | STICKY BUNS RECIPES, STICKY ...
Nov 18, 2015 - Get Cranberry Ginger Sticky Buns Recipe from Food Network. Nov 18, 2015 - Get Cranberry Ginger Sticky Buns Recipe from Food Network. Nov 18, 2015 - Get Cranberry Ginger Sticky Buns Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


CRANBERRY SWEET ROLLS - DELICIOUS STICKY ROLLS WITH CRANBERRY AND …
2014-12-17 Roll dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on thin layer of cranberry-orange topping (either all 12 in the 9×13 or 6 and 6 in pie plates). Cover with a damp kitchen towel and allow to rise for an additional 30 minutes. Preheat oven to 375 degrees.
From savoryexperiments.com


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