Description
A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!
Ingredients
- 1 cup warm milk (120 to 130 degrees F)
- 1 teaspoon white sugar
- 2 ½ teaspoons rapid-rise yeast
- 2 eggs, room temperature
- ⅓ cup unsalted butter, melted and cooled
- 2 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ½ cup white sugar
- 1 teaspoon salt
- 2 ½ cups finely chopped cranberries
- ¾ cup firmly packed brown sugar
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup confectioners’ sugar
- 3 tablespoons heavy cream, or more as needed
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Mix warm milk
- sugar
- and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.
- Whisk eggs and cooled melted butter together in a bowl and set aside.
- Whisk 2 cups all-purpose flour
- whole wheat flour
- sugar
- and salt together in a large bowl. Pour yeast mixture into flour mixture and stir gently to combine. Mix in egg mixture and continue to stir until a sticky dough forms.
- Turn out onto a lightly floured surface and knead in remaining 1/2 cup all-purpose flour a little at a time until dough is no longer sticky. Continue kneading until dough is smooth and elastic
- 8 to 10 minutes
- using additional flour if necessary. Place dough into a greased bowl and turn to coat. Cover and place in a warm
- draft-free area. Allow dough to rise until doubled in size
- 1 to 2 hours.
- Meanwhile
- combine cranberries
- brown sugar
- orange juice
- orange zest
- cornstarch
- vanilla extract
- cinnamon
- cloves
- nutmeg
- and salt in a saucepan. Cook over medium heat
- stirring constantly
- until mixture begins to bubble and thicken slightly
- about 5 minutes. Remove from heat and allow filling to cool to room temperature.
- Line a 9×13-inch baking pan and a 6-inch cake pan with parchment paper and lightly grease both pans.
- Turn risen dough out onto a lightly floured surface. Roll out into a rectangle approximately 21×14 inches. Place cranberry filling on the dough leaving a 1/2-inch border on all sides. Roll dough up starting at a long side. Pinch ends to seal dough and lay seam-side down on a cutting board. Use a very sharp or serrated knife to cut into 15 rolls
- each about 1 1/4-inch thick. Place rolls cut-side up in the prepared pans
- 12 in the baking pan and 3 in the cake pan.
- Loosely cover pans and allow rolls to rise until doubled in size
- 30 to 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until buns are golden brown on top
- 22 to 27 minutes. Allow to cool in the pans for several minutes before transferring to a serving plate.
- Whisk confectioners’ sugar
- heavy cream
- vanilla extract
- and salt together in a bowl until smooth. Add more cream to thin or more sugar to thicken
- if needed. Pour glaze over slightly warm rolls before serving.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins
Servings: 15