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Cranberry Pecan Cinnamon Buns

Holiday 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.

Ingredients

Units Scale
  • 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
  • 33 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
  • 12 tablespoons hot water
  • 1/2 teaspoon almond extract

Instructions

  1. 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.
  2. Meanwhile, in a large bowl add warm water, yeast and the 2 teaspoons of the remaining sugar. Let rest approx. 10 minutes until frothy.
  3. 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).
  4. 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.
  5. 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.
  6. Spread butter over the entire rectangle leaving about ½ inch from the edges.
  7. 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.
  8. Starting at the long side of the rectangle, tightly roll into a log pinching seam to seal.
  9. Using a serrated knife, cut rolls approximately 1 inch thick and place into a buttered 9×13 baking dish.
  10. Cover with plastic and let rest for 20-30 mins.
  11. Meanwhile preheat your oven to 350˚F.
  12. Place cinnamon buns in the middle of your preheated oven and bake for 20-25 minutes.
  13. Let cinnamon buns cool on a cooling rack before icing.
  14. 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

Keywords: Breakfast, Cinnamon Buns, Cranberry, Christmas, Brunch