Best 6 Cranberry Sticky Buns Recipes

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Cranberry sticky buns are a delicious and festive treat that is perfect for any occasion. They are made with a sweet and tangy cranberry filling, which is rolled up in a fluffy yeast dough and then baked until golden brown. The result is a soft and chewy bun that is bursting with flavor. Cranberry sticky buns can be served for breakfast, brunch, or dessert, and they are sure to be a hit with everyone who tries them. So if you are looking for a special treat that is sure to impress, try making cranberry sticky buns.

Here are our top 6 tried and tested recipes!

EASY CRANBERRY-PECAN STICKY BUNS



Easy Cranberry-Pecan Sticky Buns image

These gooey breakfast buns will have your whole family happily licking their fingers! The recipe is easy to prepare using refrigerated crescent dough, dried cranberries, pecans and other kitchen staples. -Barbara Miller, Oakdale, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

1/3 cup packed brown sugar
1/4 cup butter, melted
2 tablespoons maple syrup
1 tablespoon grated orange zest
1/3 cup dried cranberries or golden raisins
1/4 cup chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a small bowl, mix brown sugar, butter, maple syrup and orange zest. Spread onto bottom of a greased 8-in. round baking pan. Sprinkle with cranberries and pecans., In another bowl, mix sugar and cinnamon. Remove crescent dough from can, but do not unroll; cut crosswise into 12 slices, about 1/2-in. thick. Dip both sides in cinnamon-sugar; place in baking pan, cut side down. Sprinkle any remaining cinnamon-sugar over tops., Bake, uncovered, 18-22 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 175mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-PISTACHIO STICKY BUNS



Cranberry-Pistachio Sticky Buns image

Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.-Athena Russell, Florence, South Carolina

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

1 cup chopped pistachios
1/2 cup dried cranberries
1 teaspoon ground cinnamon
24 frozen bread dough dinner rolls, thawed
1/2 cup butter, cubed
1 cup packed brown sugar
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
2 tablespoons 2% milk
1/2 teaspoon orange extract

Steps:

  • Sprinkle pistachios, cranberries and cinnamon in a greased 13x9-in. baking dish. Arrange rolls in a single layer on top., In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.

Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 283mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

CRANBERRY GINGER STICKY BUNS



Cranberry Ginger Sticky Buns image

When I was kid, I was desperate to bake with yeast. I wanted to enjoy the pillow-soft texture that you can only get from warm-from-the-oven, freshly baked, homemade treats. But I could never make my breads rise. Thankfully, as an adult, I've learned how to keep my yeast happy. I always store it in the freezer. That keeps it fresh for longer. And if there is any doubt, I proof it before adding it to the dough. And, if your house is chilly and your dough refuses to rise, you can wake up sleepy yeast in the oven. Set a baking pan of boiling water in the bottom of the oven. Add the baking pan of shaped rolls to the top rack. Keep the oven off and the door closed and the warm steam will help the buns rise.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h40m

Yield 12 servings

Number Of Ingredients 19

6 tablespoons unsalted butter, at room temperature and cut into pieces, plus more for the bowl
1/2 cup whole milk
1 large egg plus 3 large egg yolks
3 cups all-purpose flour, plus more for the surface
1/2 cup dried cranberries, coarsely chopped
1/2 cup granulated sugar
One 1/4-ounce package active dry yeast
1 teaspoon kosher salt
4 tablespoons unsalted butter, plus more for the baking dish
1 cup granulated sugar
1/4 cup heavy cream
1 teaspoon kosher salt
1 3/4 cups coarsely chopped nuts (such as walnuts and pecans)
1 3/4 cups coarsely chopped nuts (such as walnuts and pecans)
1/3 cup packed light brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1/4 cup chopped candied ginger

Steps:

  • For the dough: Lightly grease a large bowl and set aside.
  • In a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn't boil over. Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.) Add the whole egg and yolks and stir to combine.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt. Add the warm milk mixture and mix just until combined.
  • Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Add the butter a piece at a time until completely incorporated. Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour.
  • For the topping: Meanwhile, butter a 9-by-13-inch baking dish.
  • Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan. Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes. Whisk in the butter, cream and salt until smooth (be careful, it will sputter). Pour the caramel into the prepared baking dish. Sprinkle the nuts evenly over the top. Set aside.
  • For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl. Cover with plastic wrap and set aside.
  • When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle.
  • Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 12 equal pieces. Set them in the dish with the topping, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching.
  • Preheat the oven to 375 degrees F.
  • Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes. Give the center roll a wiggle--if it's set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating.

GRAIN-FREE CRANBERRY STICKY BUNS



Grain-Free Cranberry Sticky Buns image

This version of cranberry sticky buns is grain free and sweetened with natural sugars. I also used almond milk instead of regular milk.

Provided by Angela Sackett Superhotmama

Categories     Bread     Quick Bread Recipes

Time 1h55m

Yield 10

Number Of Ingredients 13

1 cup unsweetened almond milk
3 tablespoons salted butter
2 ¼ teaspoons rapid-rise yeast
1 tablespoon honey
¼ teaspoon salt
3 cups grain-free flour blend, or more as needed
½ cup coconut sugar
½ cup cranberries
¼ cup salted butter, melted
2 tablespoons ground cinnamon
½ cup coconut sugar
½ cup salted butter, melted
½ cup chopped pecans

Steps:

  • Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
  • Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
  • While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
  • Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
  • Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
  • Cover and allow buns to rise for a second time, about 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

Nutrition Facts : Calories 434 calories, Carbohydrate 59.4 g, Cholesterol 45.8 mg, Fat 22.9 g, Fiber 5.9 g, Protein 5.3 g, SaturatedFat 11.3 g, Sodium 207.1 mg, Sugar 4.3 g

CRANBERRY STICKY BUNS



Cranberry Sticky Buns image

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.

Provided by Taste of Home

Time 55m

Yield 1-1/2 dozen.

Number Of Ingredients 19

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

Steps:

  • In a bowl, combine 2 cups flour and yeast. In a saucepan, heat sugar, butter, salt and milk to 120°-130°. 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., 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., Punch dough down; divide in half. Roll each portion into an 18x6-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., 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., Punch dough down; divide in half. Roll each portion into an 18x6-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., Bake at 375° for 10 minutes. Reduce heat to 350°; bake 15 minutes longer or until golden brown. Immediately invert onto serving plates.

Nutrition Facts :

NUTTY CRANBERRY STICKY BUNS



Nutty Cranberry Sticky Buns image

Cranberries and pecans give these sticky buns a taste of Christmastime. But they're so good, you'll want to make them year-round! -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Time 35m

Yield 9 buns

Number Of Ingredients 6

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup dried cranberries
1/4 cup packed brown sugar, divided
2 tablespoons butter, melted
2 tablespoons maple syrup
2/3 cup chopped pecans

Steps:

  • Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with cranberries and 2 tablespoons brown sugar. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into nine slices., In a small bowl, combine the butter, maple syrup and remaining brown sugar; spread onto the bottom of a greased 8-in. square baking dish. Sprinkle with pecans. Place rolls, cut sides down, over pecans., Bake at 375° for 18-22 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 237 calories, Fat 14g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 219mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

Tips for Making Perfect Cranberry Sticky Buns:

  • Use fresh cranberries. Fresh cranberries have a tart flavor that pairs well with the sweetness of the buns. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them before using.
  • Don't overmix the dough. Overmixing the dough will make the buns tough. Mix just until the ingredients are combined.
  • Let the dough rise in a warm place. A warm place will help the dough rise quickly and evenly.
  • Make sure the buns are cooked through. The buns should be golden brown and a toothpick inserted into the center should come out clean.
  • Serve the buns warm. Cranberry sticky buns are best served warm, fresh from the oven.

Conclusion:

Cranberry sticky buns are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet and tart flavor, these buns are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or dessert, give cranberry sticky buns a try. You won't be disappointed!

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