Cranberry Sticky Buns
Indulge in the irresistible allure of Cranberry Sticky Buns, a perfect combination of soft, pillowy dough and a luscious, caramelized glaze. Infused with tart dried cranberries, warm cinnamon, and optionally crunchy pecans, these buns are baked to golden perfection and topped with a rich, buttery coating of brown sugar, heavy cream, and corn syrup. The dough, sweetened with just a hint of sugar and enriched with melted butter and egg, is rolled with a decadent filling before being layered over a sticky bed of glaze in your baking dish. Perfect for brunch, holiday mornings, or as a delightful treat, these buns rise to satisfy with every bite. Ready in under two hours, including rising time, this recipe yields 12 servings of gooey goodness. Serve warm for the ultimate indulgence!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 4 tablespoons Unsalted butter (melted)
- 1 Egg
- 3.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Dried cranberries
- 0.75 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 4 tablespoons Unsalted butter (softened)
- 0.5 cup Chopped pecans (optional)
- 0.25 cup Light corn syrup
- 0.25 cup Heavy cream
Instructions
Warm the milk in a small saucepan or microwave until it reaches about 110°F (warm, but not hot to the touch). Add the granulated sugar and sprinkle the yeast over the top. Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the melted butter, egg, and salt. Add the yeast mixture and stir until combined.
Gradually add the flour, 1 cup at a time, stirring until a soft dough forms. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
While the dough rises, prepare the sticky glaze by combining 4 tablespoons of butter, brown sugar, corn syrup, and heavy cream in a small saucepan over low heat. Stir until smooth and pour into a greased 9x13-inch baking dish. Sprinkle pecans evenly over the glaze, if using.
After the dough has risen, punch it down and roll it out on a lightly floured surface into a 12x16-inch rectangle.
Spread the softened butter over the rolled-out dough, leaving a 1/2-inch border around the edges. Sprinkle the brown sugar, cinnamon, and dried cranberries evenly over the butter.
Starting at the longer edge, tightly roll the dough into a log. Pinch the seam to seal it. Slice the log into 12 equal pieces.
Arrange the sliced buns cut-side down in the prepared baking dish, over the sticky glaze. Cover with plastic wrap or a clean towel and let them rise for another 30 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown and cooked through.
Let the buns cool in the pan for 5 minutes, then carefully invert the pan onto a serving platter to release the sticky glaze on top. Serve warm and enjoy!
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 595.1 g | 216% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 271.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 595 mg | 46% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
