Cranberry Ginger Sticky Buns Recipes

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STICKY CRANBERRY GINGERBREAD



Sticky Cranberry Gingerbread image

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Provided by Melissa Clark

Categories     cakes, cookies and bars, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups/8 ounces/266 grams fresh or frozen cranberries
1 cup/200 grams granulated sugar
1 stick/4 ounces/113 grams unsalted butter
2/3 cup/133 grams dark brown sugar
1/2 cup/120 milliliters whole milk
1/2 cup/120 milliliters maple syrup
1/4 cup/60 milliliters molasses
1 1/2 cups/185 grams all-purpose flour
1 tablespoon/5 grams ground ginger
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt
1/4 teaspoon/1 gram baking soda
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

Steps:

  • Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
  • In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
  • In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
  • In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
  • Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams

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

The aroma of fresh bread baking reminds me of my childhood and the wonderful cinnamon rolls Mom used to make. This recipe is a variation of those treats with the seasonal additions of cranberries.

Provided by Allrecipes Member

Time 55m

Yield 18

Number Of Ingredients 17

4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
¼ cup sugar
¼ cup butter or margarine
1 teaspoon salt
1 cup milk
2 large eggs eggs
¾ cup chopped fresh or frozen cranberries
⅔ cup packed brown sugar
½ cup butter or margarine
½ teaspoon ground cinnamon
¾ cup chopped walnuts
2 tablespoons butter or margarine, melted
½ cup packed brown sugar
½ cup chopped walnuts
½ cup chopped fresh or frozen cranberries
½ teaspoon ground cinnamon

Steps:

  • In a mixing bowl, combine 2 cups flour and yeast. In a saucepan, heat sugar, butter, salt and milk to 120 degrees F-130 degrees F. Add to dry ingredients; beat on low speed for 30 seconds. Add eggs; beat on high for 3 minutes. Beat in remaining flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • In a saucepan, combine the first four topping ingredients; cook and stir over low heat until brown sugar is dissolved and butter is melted. Stir in walnuts. Spread into two greased 9-in. square baking pans; set aside.
  • Punch dough down; divide in half. Roll each portion into an 18-in. x 6-in. rectangle; brush with butter. Combine filling ingredients; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into nine slices; place cut side down over topping and flatten slightly. Cover and let rise until doubled, about 1 hour.
  • In a saucepan, combine the first four topping ingredients; cook and stir over low heat until brown sugar is dissolved and butter is melted. Stir in walnuts. Spread into two greased 9-in. square baking pans; set aside.
  • Punch dough down; divide in half. Roll each portion into an 18-in. x 6-in. rectangle; brush with butter. Combine filling ingredients; sprinkle over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into nine slices; place cut side down over topping and flatten slightly. Cover and let rise until doubled, about 1 hour.
  • Bake at 375 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 15 minutes longer or until golden brown. Immediately invert onto serving plates.

Nutrition Facts : Calories 318 calories, Carbohydrate 40.9 g, Cholesterol 45.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 6.6 g, Sodium 190.1 mg, Sugar 17.9 g

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

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-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.

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Top Asked Questions

How to make cranberry sauce?
In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes.
How do you make Cranberries with granulated sugar?
Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment. In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water.
How do you make a cranberry cake?
In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger. Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter.
What are the best Easter dessert buns?
Homemade sourdough hot cross buns are less sweet than cinnamon buns or other dessert buns but sweeter than a traditional bun- making them the perfect Easter dessert. Eat them fresh or enjoy them toasted with butter for days. My husband and kids aren’t crazy about raisins in their sweet treats so we opted for dried cranberries (craisins.)

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