Cranberry Cinnamon Buns

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!