Cranberry Sticky Buns Recipe

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

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

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. Yield: 1-1/2 dozen.
Originally published as Cranberry Sticky Buns in Country Woman Christmas Annual 2002, p15

Nutritional Facts

1 each: 318 calories, 15g fat (6g saturated fat), 49mg cholesterol, 241mg sodium, 41g carbohydrate (18g sugars, 2g fiber), 6g protein.

  • 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
  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 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.
  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 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.
  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

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