Cranberry Sticky Buns Recipe
Cranberry Sticky Buns Recipe photo by Taste of Home

Cranberry Sticky Buns Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 4 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup sugar
  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • TOPPING:
  • 3/4 cup chopped fresh or frozen cranberries
  • 2/3 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts
  • 2 tablespoons butter, melted
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped fresh or frozen cranberries
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 318 calories, 15 g fat (6 g saturated fat), 49 mg cholesterol, 241 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a bowl, combine 2 cups flour and yeast. In a saucepan, heat sugar, butter, salt and milk to 120°-130°. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 375° for 10 minutes. Reduce heat to 350°; bake 15 minutes longer or until golden brown. Immediately invert onto serving plates. Yield: 1-1/2 dozen.
Originally published as Cranberry Sticky Buns in Country Woman Christmas Annual 2002, p15

Nutritional Facts

1 serving (1 each) equals 318 calories, 15 g fat (6 g saturated fat), 49 mg cholesterol, 241 mg sodium, 41 g carbohydrate, 2 g fiber, 6 g protein.

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