Cranberry Sticky Buns

Cranberry Sticky Buns

Cranberry Sticky Buns
  • Prep Time

    2 hours 45 minutes
  • Cooking Time

    30-35 minutes
  • Serving Size

    12-15 servings


  • For Dough & Filling:
  • Warm water1/4 cup
  • Active dry yeast1 (1/4oz) package
  • Sugar1/3 cup
  • Whole milk3/4 cup
  • Unsalted butter6 tablespoons
  • Large egg yolks3
  • Orange zest1 tablespoon
  • Salt1 teaspoon
  • All-purpose flour4 cups
  • Light brown sugar1/2 cup
  • Cinnamon1 tablespoon
  • Unsalted butter4 tablespoons
  • For Topping:
  • Light brown sugar3/4 cup
  • Light corn syrup1/4 cup
  • Unsalted butter6 tablespoons
  • Honey or maple syrup3 tablespoons
  • Pecans1 cup
  • Craisins® Original Dried Cranberries1 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes. To the mixing bowl of a stand mixer, add milk, 5 tablespoons room-temperature butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Using the dough hook, mix on low speed until blended, then slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), about 3 to 5 minutes. Shape the dough into a ball and place in a large, greased bowl (use remaining room temperature butter). Turn the dough over to coat with the butter from the bowl and cover with plastic wrap. Let dough rise in a warm place until doubled in volume, about 1 hour (may take up to 2 hours if rising in cooler temperatures). Once the dough has risen, punch down. Turn out onto a lightly floured cutting board or surface and let it sit for 20 minutes While the dough rests, combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate. Roll out the dough into a 12" x 18" rectangle. Brush the surface of the dough with the melted butter and sprinkle with the cinnamon sugar Roll the dough jellyroll-style by starting with the long side, roll until it looks like a long cylinder. Place seam side down on a flat surface and cut crosswise into 12-15 slices. For the topping, in a 1-quart saucepan, add brown sugar, light corn syrup, butter, and honey or maple syrup. Place saucepan over low heat; stir until combined and butter is melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans and Craisins® dried cranberries on top. Place the dough rounds, flat side down, on top of prepared topping. Make sure to crowd them so they touch. Preheat oven to 375°F and let the buns rise for another 15-20 minutes while the oven preheats, then bake until golden brown, 30-35 minutes. Remove the pan from the oven and immediately (please be very carefully when flipping, as the product will be extremely hot!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm. Optional: If making the night before, cover with plastic wrap, and refrigerate overnight. Let rise about 30 minutes before baking.