Cranberry Cinnamon Buns

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Cranberry Cinnamon Buns

Notes

Contains: Nuts, dairy, gluten, yeast, eggs
Difficulty Level: Reserve for special occasions

Ingredients

  • 1/4 cup of granulated sugar
  • 1/2 cup of sour cream
  • 1/4 cup butter
  • 2 eggs, beaten
  • 1 envelope (or 1 tbsp) active dry yeast
  • 1/2 cup warm water
  • 1 tsp salt
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour


  • 2 cups cranberries
  • 1/2 cup water
  • 1 1/2 cups brown sugar
  • 1 tbsp cinnamon
  • 1 cup pecans, chopped
  • 1/4 cup butter, melted


  • 3/4 cup icing sugar
  • 1 tbsp milk
  • Corn or maple syrup, to taste
  • Slivered almonds, candied cherries, sliced cranberries, etc.

Directions

DOUGH

  • Dissolve 1 tsp of the sugar in the warm water, then add the yeast. Let stand for 10 minutes, until frothy.
  • In a saucepan, heat sour cream, 1/4 cup butter, salt, and remainder of sugar until butter is just melted and mixture is smooth.
  • Place whole wheat flour in a large mixing bowl, and beat in sour cream mixture, yeast mixture, and the eggs until smooth.
  • With a wooden spoon, beat in enough of the all-purpose flour to make a soft, slightly sticky dough; knead for 8-10 minutes.
  • Let dough rise in a warm, draft-free place until doubled in bulk - about an hour and a half, or overnight in the refrigerator.

FILLING

  • Bring cranberries and 1/2 cup water to a boil.
  • Cover, boil gently for 5 minutes.
  • Stir in 1/4 cup brown sugar, reduce heat, simmer uncovered 5 minutes, then cool.
  • Mix remaining 1 1/4 cup brown sugar, cinnamon, and pecans in another bowl.

ASSEMBLY

  • Punch down risen dough, divide in half. Do the following for each half.
  • Roll out dough into a 12x14 inch (30x35 cm) rectangle.
  • Brush dough with 1 tbsp of the butter.
  • Spread with half the cranberry sauce, leaving a 1/2 inch border.
  • Sprinkle half the brown sugar and pecan mixture over cranberry sauce.
  • Starting at long side, roll up tightly. Pinch seam to seal, brush with butter.
  • With a serrated knife, cut off ends as leftover-rolls, cut remainder into 15-16 slices.
  • Arrange on greased foil on baking sheet; you can use the end-piece as the trunk of a christmas tree, arranging remaining rolls in a large triangle.
  • Cover, let rise until doubled in bulk, 45-50 minutes.

BAKING

  • Heat oven to 350F.
  • Bake rolls 25-30 minutes, until golden.
  • Heat syrup in small saucepan, brush over baked rolls.
  • Mix icing sugar and milk into icing, drizzle or pipe over cooling rolls.
  • Decorate with whatever festive foods you wish.


Note: Baked rolls can be frozen before decorating up to 3 weeks; reheat in 375-degree oven for 10-15 minutes. Merry Christmas!