A different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!

Kim

Recipe Summary

prep:
45 mins
cook:
30 mins
additional:
1 hr 30 mins
total:
2 hrs 45 mins
Servings:
15
Yield:
15 rolls
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Dough:
Filling:
Vanilla Glaze:

Directions

Instructions Checklist
  • Mix warm milk, sugar, and yeast together in a small bowl until dissolved. Set aside and allow yeast to proof until foamy.

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  • 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.

Cook's Note:

You can use fresh or frozen cranberries.

Nutrition Facts

298 calories; protein 5.7g; carbohydrates 55.1g; fat 6.7g; cholesterol 41mg; sodium 226.9mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2019
Really good! Could use a bit more filling and mine were a little dryer than I would have liked but the flavor and instructions were excellent! Thanks for your contribution! Read More
(12)

Most helpful critical review

Rating: 3 stars
01/03/2020
I love the tart of the cranberries. Lot of work but good directions helped made the recpie easier. I wrapped them lightly in plastic wrap for the last proof. Read More
23 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/24/2019
Really good! Could use a bit more filling and mine were a little dryer than I would have liked but the flavor and instructions were excellent! Thanks for your contribution! Read More
(12)
Rating: 5 stars
01/01/2020
Made it just as it was written. Everyone loved them and it was easy!!!! Read More
(2)
Rating: 5 stars
12/31/2019
I made a few changes to this easy recipe. I couldn't find fresh cranberries so I used dried ones instead. In making the filling I eliminated the nutmeg but added 1 C. chopped pecans plus 1 C. brandy to make up for not having the fresh fruit. The filling. pastry and icing all turned out great. Delicious outcome. Will be sending some of these to several friends in the USA and Canada. Read More
(2)
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Rating: 5 stars
01/05/2020
Pretty straightforward....not difficult but really fun to make! I want to try the recipe with cinnamon instead of the cranberry-orange. I certainly will use this recipe again! Read More
(1)
Rating: 4 stars
12/29/2019
rising dough... smells delicious. later I will bake them I love the fresh orange zest smell... yummy. ruthie Read More
Rating: 5 stars
01/07/2020
no changes yes i'll make again Read More
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Rating: 4 stars
01/01/2020
A bit of work but worth it for a holiday or special brunch. Read More
Rating: 4 stars
01/03/2020
I cut the recipe in half. I did not like the way the dough turned out. I seemed to be more like a bread dough. Otherwise it was a very good combination. Will definitely make again with a regular sweet roll dough recipe. Read More
Rating: 5 stars
12/29/2019
Love anything with cranberries during the holiday season. Read More
Rating: 3 stars
01/03/2020
I love the tart of the cranberries. Lot of work but good directions helped made the recpie easier. I wrapped them lightly in plastic wrap for the last proof. Read More
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