Cranberry Cinnamon Buns Food

CRANBERRY-ORANGE CINNAMON ROLLS

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

CRANBERRY CINNAMON ROLLS

Steps:

• Measure the cashew milk and coconut oil in a glass measuring cup. Microwave until the oil has melted.
• Pour the warm milk/oil mixture into the bowl of stand mixer fitted with paddle attachment.
• Add 1 cup of the flour, as well as the vanilla extract, orange zest, sugar, egg, yeast and salt. Beat on low for around 3 minutes, stopping occasionally to scrape the sides of bowl.
• Add the rest of the flour to the dough. Mix on low until the dough comes together and feels tacky, then add the cranberries. If dough is extremely sticky, add flour by the tablespoon until the dough comes together and pulls away from sides of bowl.
• When it is of the right consistency, turn the dough onto a lightly floured work surface. Knead until the dough is smooth and elastic, adding more flour if sticky. (This should take around 8-10 minutes.) Form into ball.
• Spray a large glass bowl with nonstick spray, and transfer the dough into the bowl. Cover the bowl with plastic wrap, then a kitchen towel, and move to a warm place in your house.
• Let the dough rise until doubled in volume. (Mine took about two and a half hours, though it can take less time if your house is very warm.)
• In a medium-sized bowl, combine the brown sugar, maple syrup, cinnamon and salt. Stir until combined. Chop the cranberries in a food processor and set them aside. Do not mix the cranberries into the filling yet because the mixture will become watery.
• Once the dough has doubled in size, punch it down in the bowl, and then transfer onto a floured work surface.
• Roll the dough into a rectangular shape that is about ½" thick rectangle.
• Spread the filling mixture evenly on top of the dough, leaving a ½" border.
• Sprinkle the chopped cranberries on top of the filling evenly.
• Starting on a long side, roll the dough into a log, pinching gently to keep it rolled. Be gentle with the dough, and keep in mind that this part can get messy. (You've been warned! But it's totally worth it.) Pinch the seal closed gently.
• With the seam side down, cut the dough crosswise with a sharp knife into 18 slices. I've found that making a cut in the middle, then making cuts in the middle of those (and so on and so forth) is the easiest way to get evenly-cut rolls.
• Let the dough rise for another 1-2 hours, or until doubled in size. Please note that the filling will get gooey during this stage. Don't fret if a lot of it is in the bottom of the pan!
• Easy entertaining tip: If you want to make these buns in advance, transfer them to the fridge at this point. Bring them out 1-2 hours before baking, let them come to room temperature and complete their second rise.
• Preheat the oven to 375°F.
• When the oven has preheated, place the baking dishes in the oven. Bake for 25-30 minutes, or until the tops are golden, then remove from the oven.
• While the rolls are cooling, make the Blood Orange Icing.
• In a medium-sized glass bowl, mix the Blood Orange Spritz with powdered sugar and whisk until smooth.
• When rolls have cooled slightly, serve individually, and drizzle the icing on top of the rolls. Enjoy!

CRANBERRY CINNAMON BUNS

Steps:

• In a large bowl, dissolve the yeast in 1/4 cup warm water (about 110°F). Let sit until foamy bubbles form on the surface, about 5 minutes. Meanwhile, melt 1/4 cup butter in a pan over low heat and let cool just until warm.
• To the yeast, add melted butter, granulated sugar, egg, 3 tablespoons of the milk, flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour
• Meanwhile, put the cranberries, brown sugar, cinnamon, and remaining 1/4 cup butter in a medium saucepan. Over medium-high heat, cook, stirring frequently, until the butter and sugar melt and the cranberries pop, 5 to 10 minutes. Transfer to a metal bowl and set aside to cool (it will thicken as it cools).
• Butter a 9-inch cake pan. When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 1-ft. square, spread with the cranberry mixture. Roll dough into a log, pinching the seam to seal. Cut the log into 8 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and let sit until the rolls rise and their edges touch, about 1 hour. Alternatively, chill them overnight and let them come to room temperature before baking.
• Preheat oven to 350°F. Remove the plastic wrap from the rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.
• Meanwhile, make the glaze: Whisk together the remaining 3 tablespoons of the milk and ¼ cup of the powdered sugar in a small bowl. Remove the rolls from pans and drizzle with half of this thin glaze. Add the remaining 1/4 cup powdered sugar to remaining glaze and drizzle the thicker glazer over the rolls. Serve warm if at all possible.

CRANBERRY CINNAMON BUNS

Steps:

• Make dough:
• Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
• Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
• Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Prepare filling:
• Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
• Form and bake buns:
• Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
• Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
• Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
• Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
• Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350°F while buns are rising.
• Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
• Make glaze:
• Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
• Serve buns warm or at room temperature.

CINNAMON APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
• Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
• Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

APPLE CRANBERRY CINNAMON BUNS

Steps:

• For dough, sprinkle yeast over warm water with 1 tsp (5 mL) sugar and let stand until foamy, 5 to 10 minutes.
• Add remaining sugar, flour, buttermilk, salt and egg yolks, and stir until well combined. Transfer mixture to an electric mixer with a dough hook and beat in butter, a few pieces at a time, on medium speed until smooth and elastic, about 5 minutes.
• Scrape dough from side of bowl and cover bowl with plastic wrap. Set bowl in a warm place for 1 hour or until dough has doubled in size.
• For filling, stir together cranberries with apples in a small bowl. In a separate bowl, stir together brown sugar, cinnamon and cardamom.
• Grease a 9 x 13 in (23 x 33 cm) baking pan. Transfer dough onto a floured surface and roll out into a 16 x 12 in (40 x 30 cm) rectangle. Brush dough with melted butter, leaving an unbuttered ½ in (12 mm) border on long sides. Sprinkle fruit filling evenly over buttered area and then sprinkle sugar mixture evenly over filling. Roll up shorter side of dough, like a jelly roll, and pinch to seal edge firmly. Cut into 12 even pieces and arrange, cut sides down, in baking pan. Cover loosely with plastic wrap and let buns rise in a warm place for 45 to 50 minutes or until they have doubled in size.
• While buns are rising, preheat oven to 350º F (175º C). Bake buns in middle of oven until golden, about 25 minutes. Transfer buns to a rack and cool slightly before serving.

EASY CRANBERRY-PECAN STICKY BUNS

Steps:

• Preheat oven to 375°. In a small bowl, mix brown sugar, butter, maple syrup and orange zest. Spread onto bottom of a greased 8-in. round baking pan. Sprinkle with cranberries and pecans., In another bowl, mix sugar and cinnamon. Remove crescent dough from can, but do not unroll; cut crosswise into 12 slices, about 1/2-in. thick. Dip both sides in cinnamon-sugar; place in baking pan, cut side down. Sprinkle any remaining cinnamon-sugar over tops., Bake, uncovered, 18-22 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

CRANBERRY CINNAMON COOKIES

Steps:

• Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
• Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
• Bake in preheated oven until edges turn brown, about 10 minutes.

CRANBERRY ORANGE ROLLS

Steps:

• 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.

CRANBERRY SWEET ROLLS

Steps:

• In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. , In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. , Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. , In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.