Description
Soft, pillowy buns dripping with luscious caramel glaze, studded with tart cranberries and crunchy pecans, perfect for cozy mornings.
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) warm whole milk (about 110°F)
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs
- ½ tsp salt
- ¾ cup (150g) brown sugar
- 2 tsp ground cinnamon
- ½ cup (70g) dried cranberries
- ½ cup (60g) chopped pecans
- ½ cup (100g) brown sugar
- ¼ cup (60ml) heavy cream
- ¼ cup (60g) unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy. Add melted butter, eggs, and salt, then gradually mix in the flour. Knead the dough for 8-10 minutes until smooth and elastic. If using a stand mixer, set it to medium speed with the dough hook.
- Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours or until doubled in size.
- Make the Glaze: While the dough is rising, prepare the glaze. In a small saucepan, melt the butter, brown sugar, and heavy cream over medium heat, stirring frequently. Once smooth, remove from heat and stir in vanilla and salt. Pour the glaze into your prepared baking dish, spreading it evenly. Sprinkle half of the pecans over the glaze.
- Roll Out the Dough: Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle (about 16×12 inches).
- Add Filling: Spread the brown sugar and cinnamon evenly over the dough. Sprinkle the dried cranberries and remaining pecans on top.
- Roll and Slice: Starting from one long edge, roll the dough into a tight log. Use a sharp knife or dental floss to slice into 12 equal pieces.
- Arrange and Let Rise Again: Place the rolls cut-side down on top of the glaze in the baking dish. Cover and let them rise for 30-45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown. They should be fluffy with a gooey caramel topping.
- Cool and Serve: Let the buns cool in the pan for 5 minutes, then carefully invert onto a serving plate. Serve warm for best results.
Notes
[‘Double rise the dough for fluffiness.’, ‘Ensure the dough is slightly sticky but not too wet; add small amounts of flour if needed during kneading.’, ‘Use parchment paper or grease the baking dish generously to prevent sticking.’, ‘Rehydrate cranberries by soaking them in warm water for 10 minutes before use.’, ‘Avoid overbaking to keep the buns soft and moist.’]
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: sticky buns, cranberry pecan, breakfast, caramel glaze, holiday recipe, brunch, comfort food