Cranberry Sticky Buns

Cranberry Sticky Buns

"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."
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Ingredients

55 m servings
Serving size has been adjusted!
Original recipe yields 18 servings

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Directions

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  1. In a mixing bowl, combine 2 cups flour and yeast. In a saucepan, heat sugar, butter, salt and milk to 120 degrees F-130 degrees F. 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 18-in. x 6-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 18-in. x 6-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 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 15 minutes longer or until golden brown. Immediately invert onto serving plates.

Reviews

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The perfect combination of tart and sweet- we were eating the filling mixture plain before we even used it in the rolls! I substituted in 1.5 cups of whole wheat flour. The dough rolled out ea...

I loved these!!! I really like cranberries, so I knew that I would like these, but my kids don't care for cranberries. So, I made the full batch of dough, and turned half into cranberry and ha...

Outstanding recipe. Sweet, tart and crunchy - a perfect combo. I didn't think the filling was going to be substantial enough but it was perfect. The buns themselves were very tender and flavorfu...

YUMMMMMMM will definitely make again!

A little slice of heaven! I made the dough in my bread machine. And I used dried cranberries instead of fresh or frozen. The flavors and textures are a perfect combination- soft roll, crunch...

I used dried cranberries in this and the residents where I work loved them

I changed the recipe by replacing cranberries with raisins. My kids loved these! They took them as a snack for school and also bragged to my huband about them. Once my husband made it home (he's...

Not the prettiest results...but the flavor more than makes up for it. Made a little more filling and topping than called for and used pecans instead of walnuts (allergy to walnuts.). Truly fir...

These are really good, especially for the Holidays. I would highly recommend making double and freezing them because they are very time consuming.

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