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Cranberry Sticky Buns

 Cranberry Sticky Buns
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.
18 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 4 cups King Arthur Unbleached 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

Directions

  • 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

2 of 2

Cranberry Sticky Buns (continued)

Directions (continued)

  • 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° 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.
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.