CRANBERRY STICKY BUNS

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Make and share this Cranberry Sticky Buns recipe from Food.com.

Provided by kiwidutch

Categories     Yeast Breads

Time 2h30m

Yield 12 sticky buns

Number Of Ingredients 19

1 ounce fresh yeast or 2 tablespoons dry yeast
2/3 cup warm whole milk (90 degrees F.)
4 tablespoons sugar
1/2 teaspoon salt
2 large eggs
6 tablespoons softened unsalted butter
3 1/2 cups all-purpose flour
1 teaspoon mace or 1 teaspoon cinnamon
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg (fresh grated)
1/2 cup coarsely chopped cranberries
3/4 cup softened unsalted butter
1/2 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon lemons, zest of or 1/2 teaspoon orange, zest of, grated
2 tablespoons melted unsalted butter

Steps:

  • DOUGH: Mix together yeast, milk and sugar.
  • Set aside to bloom.
  • Mix the salt, mace and flour together.
  • Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
  • Mix for at least 10 minutes, or until smooth and satiny in texture.
  • Add flour as needed.
  • Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
  • Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
  • FILLING: Mix the nuts together.
  • Mix all remaining ingredients together along with half of the walnut-pecan mixture.
  • Set aside.
  • TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
  • Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
  • ASSEMBLY: Roll the dough into a rectangle approximately.
  • 12 x 18 inches.
  • Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
  • Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
  • Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
  • Cover and proof until nearly doubled.
  • Bake at 350 degrees F.
  • for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
  • Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
  • Cool and serve.

Nutrition Facts : Calories 539.6, Fat 33.8, SaturatedFat 13.9, Cholesterol 87.5, Sodium 122.1, Carbohydrate 53.9, Fiber 3.1, Sugar 23.1, Protein 8

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