These cranberry pecan cinnamon buns are jam packed with tart cranberries and toasted pecans with a dash of nutmeg. They make the perfect change from the usual cinnamon bun, making your holidays more festive.
Cinnamon buns are a classic, a yearly staple for Christmas brunch at the Romano’s table. Ever since I can remember we’ve always had them along side a table full of timeless breakfast foods; my dad’s famous omelette with cheese and vegetables, potato hash, bbq’d back bacon, fruit and the list goes on and on. There’s enough food to keep us full until the table is re-filled for the night’s feast of turkey dinner.
And what a feast it is! But that’s another story.
Last weekend a good group of friends got together at the cottage to celebrate some holiday cheer. Because of the holidays and this classic tradition that our family has, I wanted to share and pass those on to my friends. Between all of us we shared the meals and the work load. I knew instantly that I wanted to make cinnamon buns for brunch.
Instead of the classic recipe I made a few changes to make them a little more festive – jam packed with tart cranberries and toasted pecans with a dash of nutmeg! These tweaks made our meal just a wee more merry than the usual cinnamon bun recipe.
With only a few left in the dish and bellies full, I’d say we had a successful brunch!
Notes when making cranberry pecan cinnamon buns
- The temperature of the yeast is important to activate it properly. Keep the milk between 110° and 115°F. If it’s cooler the yeast may not activate and if it’s hotter you may kill the yeast before it can help the dough rise.
- Flour can be difficult to gauge. Just remember to go easy at first and add as you go. If you add too much flour the rolls will be dry and tough. Not enough flour and the buns won’t have any structure to rise.
- Roll your dough as tight as possible. This can be difficult when it’s full of cranberries and nuts but if it’s too loose the buttery, cinnamon filling will fall to the bottom of the pan.
- For fresh cinnamon buns in the morning refrigerate the dough overnight. This is also great to do as working with a colder dough is easier for rolling out and rolling the filling. Do this stage after the first rise in the recipe.
- You can use fresh or frozen cranberries, either work so don’t fret!
- Don’t overbake your buns. 😉 You don’t want crispy hard dough, just bake them until browned and the centre is set.
Cranberry Pecan Cinnamon Buns
These cranberry pecan cinnamon buns are jam packed with tart cranberries and toasted pecans with a dash of nutmeg. They make the perfect change from the usual cinnamon bun, making your holidays more festive.
- Prep Time: 3 hours
- Cook Time: 25 mins
- Total Time: 3 hours 25 mins
- Yield: 16 1x
- Category: Bread
- Cuisine: American
Ingredients
- 1/2 cup full milk
- 1/4 cup sugar, separated (2 teaspoons of sugar)
- 1/3 cup unsalted butter
- 1/4 cup warm water
- 1 package active dry yeast (2 1/4 teaspoons)
- 2 eggs, at room temperature
- 3 – 3 1/2 cups all purpose flour
- 1 teaspoon salt
Filling
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 2 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup fresh or frozen cranberries
- 1/2 cup toasted pecans, roughly chopped
Icing
- 1 cup icing sugar, sifted
- 1–2 tablespoons hot water
- 1/2 teaspoon almond extract
Instructions
- In a small saucepan, heat milk, sugar (all but 2 teaspoons of the sugar) and butter together until sugar has dissolved and butter is melted. Turn off heat and let cool until lukewarm.
- Meanwhile, in a large bowl add warm water, yeast and the 2 teaspoons of the remaining sugar. Let rest approx. 10 minutes until frothy.
- Add milk mixture, eggs, 3 cups of the flour, and salt to your yeast. Knead dough for approx. 8 minutes until smooth and elastic (add more flour if needed).
- Form dough into a ball and place in a greased (oiled) large bowl, cover with plastic wrap, and let rest until doubled in size, approx. 1 – 1½ hours.
- Once dough is doubled in size, place on a lightly floured work surface and punch dough down. Roll into a large rectangle approx. 13 inches x 9 inches.
- Spread butter over the entire rectangle leaving about ½ inch from the edges.
- In a small bowl mix together brown sugar, cinnamon, and nutmeg together. Spoon the sugar mixture over the butter and press down. Sprinkle cranberries and chopped pecans evenly over and gentle press into dough.
- Starting at the long side of the rectangle, tightly roll into a log pinching seam to seal.
- Using a serrated knife, cut rolls approximately 1 inch thick and place into a buttered 9×13 baking dish.
- Cover with plastic and let rest for 20-30 mins.
- Meanwhile preheat your oven to 350˚F.
- Place cinnamon buns in the middle of your preheated oven and bake for 20-25 minutes.
- Let cinnamon buns cool on a cooling rack before icing.
- Make your icing. Add all ingredients together and whisk. Add more water for a thinner icing or more icing sugar for a thicker icing. Drizzle over the top and serve warm.
Notes
This icing/glaze is very sweet, I recommend just drizzling the buns to add a touch of sweetness.
Nutrition
- Serving Size: 1
- Calories: 373
- Sugar: 17g
- Sodium: 198mg
- Fat: 23.3g
- Saturated Fat: 11g.1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 38.3g
- Fiber: 2.2g
- Protein: 4.9
- Cholesterol: 71mg
Keywords: Breakfast, Cinnamon Buns, Cranberry, Christmas, Brunch
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