Cranberry Sticky Buns

Name: Cranberry Sticky Buns
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1-1/2 dozen.
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

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.

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

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 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 18x6-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 18x6-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.