Cranberry Sticky Buns Food

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

GRAIN-FREE CRANBERRY STICKY BUNS

Steps:

• Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
• Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
• While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
• Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
• Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
• Cover and allow buns to rise for a second time, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

CRANBERRY GINGER STICKY BUNS

Steps:

• For the dough: Lightly grease a large bowl and set aside.
• In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn't boil over. Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.) Add the whole egg and yolks and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt. Add the warm milk mixture and mix just until combined.
• Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Add the butter a piece at a time until completely incorporated. Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour.
• For the topping: Meanwhile, butter a 9-by-13-inch baking dish.
• Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan. Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes. Whisk in the butter, cream and salt until smooth (be careful, it will sputter). Pour the caramel into the prepared baking dish. Sprinkle the nuts evenly over the top. Set aside.
• For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl. Cover with plastic wrap and set aside.
• When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle.
• Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set them in the dish with the topping, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching.
• Preheat the oven to 375 degrees F.
• Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes. Give the center roll a wiggle--if it's set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating.

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 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.

CRANBERRY STICKY BUNS

Steps:

• DOUGH: Mix together yeast, milk and sugar.
• Set aside to bloom.
• Mix the salt, mace and flour together.
• Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
• Mix for at least 10 minutes, or until smooth and satiny in texture.
• Add flour as needed.
• Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
• Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
• FILLING: Mix the nuts together.
• Mix all remaining ingredients together along with half of the walnut-pecan mixture.
• Set aside.
• TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
• Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
• ASSEMBLY: Roll the dough into a rectangle approximately.
• 12 x 18 inches.
• Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
• Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
• Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
• Cover and proof until nearly doubled.
• Bake at 350 degrees F.
• for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
• Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
• Cool and serve.

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!