Ingredients for Cranberry Sticky Buns
- Fresh Yeast
- Whole Milk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter, softened, for the pan
- All Purpose Flour
- 1/2 teaspoon ground mace
- Walnuts
- Pecans
- Cinnamon
- Nutmeg
- Cranberries
- 1/4 cup packed light brown sugar, for topping
- 1 teaspoon vanilla extract, for topping
- Lemons, Zest Of
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How to Make Cranberry Sticky Buns
- **Activate Yeast:** In a large bowl, combine warm milk, yeast, and 1/4 cup granulated sugar. Let stand for 5-10 minutes until foamy.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 4 cups flour, salt, and mace.
- **Mix Wet and Dry Ingredients:** Add softened butter and eggs to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a dough hook on a stand mixer for 10 minutes, or until smooth and elastic. Add additional flour, 1 tablespoon at a time, if needed to achieve a smooth dough.
- **Knead Dough:** Turn the dough out onto a lightly floured surface and knead for a couple of minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- **Prepare Cranberry Filling:** Combine 1 cup cranberries, 1/2 cup granulated sugar, 1/4 cup brown sugar, orange zest, cinnamon, and nutmeg. Mix well. Combine 1/2 cup chopped nuts with this mixture.
- **Prepare Topping:** In a small bowl, combine remaining 1/2 cup chopped nuts, 1/4 cup brown sugar, vanilla extract, and lemon zest.
- **Assemble Sticky Buns:** Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with softened butter. Roll out the risen dough into a 12x18 inch rectangle. Brush with melted butter, leaving a 1-inch border on one of the long sides.
- **Fill and Roll:** Spread the cranberry filling evenly over the buttered dough. Starting from the long side without the border, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal pieces.
- **Arrange and Proof:** Place the sticky buns cut-side down in the prepared pan. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled.
- **Bake:** Sprinkle the nut topping evenly over the buns. Bake for 30-35 minutes, or until golden brown and the sugar is bubbling.
- **Cool and Serve:** Let the sticky buns cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
92g
Fat
69g
Carbs
17g
