cranberry sticky buns

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Servs: 18  Prep: 30m  Cook: 25m  

"The aroma of fresh bread baking reminds me of my childhood and the wonderful cinnamon rolls Mom used to make. This recipe is a variation of those treats with the seasonal additions of cranberries."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2/3 cup packed brown sugar 2/3 cup packed brown sugar
•   1/2 cup chopped walnuts 1/2 cup chopped walnuts
•   1 teaspoon salt 1 teaspoon salt
•   1/2 cup chopped fresh or frozen cranberries 1/2 cup chopped fresh or frozen cranberries
•   1 (.25 ounce) package active dry yeast 1 (.25 ounce) package active dry yeast
•   3/4 cup chopped walnuts 3/4 cup chopped walnuts
•   TOPPING: TOPPING:
•   1/4 cup butter or margarine 1/4 cup butter or margarine
•   1/2 cup packed brown sugar 1/2 cup packed brown sugar
•   1 cup milk 1 cup milk
•   2 tablespoons butter or margarine, melted 2 tablespoons butter or margarine, melted
•   FILLING: FILLING:
•   2 eggs 2 eggs
•   1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
•   1/4 cup sugar 1/4 cup sugar
•   1/2 cup butter or margarine 1/2 cup butter or margarine
•   1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
•   4 cups all-purpose flour 4 cups all-purpose flour
•   3/4 cup chopped fresh or frozen cranberries 3/4 cup chopped fresh or frozen cranberries

Instructions

1. 1. In a mixing bowl, combine 2 cups flour and yeast. In a saucepan, heat sugar, butter, salt and milk to 120 degrees F-130 degrees F. Add to dry ingredients; beat on low speed for 30 seconds. Add eggs; beat on high for 3 minutes. Beat in remaining flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
   2. In a saucepan, combine the first four topping ingredients; cook and stir over low heat until brown sugar is dissolved and butter is melted. Stir in walnuts. Spread into two greased 9-in. square baking pans; set aside.
   3. Punch dough down; divide in half. Roll each portion into an 18-in. x 6-in. rectangle; brush with butter. Combine filling ingredients; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into nine slices; place cut side down over topping and flatten slightly. Cover and let rise until doubled, about 1 hour.
   4. In a saucepan, combine the first four topping ingredients; cook and stir over low heat until brown sugar is dissolved and butter is melted. Stir in walnuts. Spread into two greased 9-in. square baking pans; set aside.
   5. Punch dough down; divide in half. Roll each portion into an 18-in. x 6-in. rectangle; brush with butter. Combine filling ingredients; sprinkle over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into nine slices; place cut side down over topping and flatten slightly. Cover and let rise until doubled, about 1 hour.
   6. Bake at 375 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 15 minutes longer or until golden brown. Immediately invert onto serving plates.

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