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
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
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 9x13-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 21x14 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.
Cook's Note:
You can use fresh or frozen cranberries.
