View source for Cranberry Cinnamon Buns


== Cranberry Cinnamon Buns ==

===Notes===
Contains: Nuts, dairy, gluten, yeast, eggs<br>
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
<br>
* 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
<br>
* 3/4 cup icing sugar
* 1 tbsp milk
* Corn or maple syrup, to taste
* Slivered almonds, candied cherries, sliced cranberries, etc.

===Directions===
'''DOUGH'''<br>
* 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'''<br>
* 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'''<br>
* 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'''<br>
* 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.
<br>
Note: Baked rolls can be frozen before decorating up to 3 weeks; reheat in 375-degree oven for 10-15 minutes.  Merry Christmas!
[[Category:Recipes]]