Cranberry Sticky Buns

This recipe is a variation of cinnamon rolls with the seasonal addition of cranberries.

Yield

18 servings

Ingredients

4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup granulated (white) sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup milk
2 eggs

Topping Ingredients

3/4 cup chopped fresh or frozen cranberries
2/3 cup packed brown sugar
1/2 cup butter or margarine
1/2 teaspoon ground cinnamon
3/4 cup chopped walnuts
2 tablespoons butter or margarine, melted

Filling Ingredients

1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup chopped fresh or frozen cranberries
1/2 teaspoon ground cinnamon

Directions

In a mixing bowl, combine 2 cups flour and yeast. In a saucepan, heat sugar, butter, salt and milk to 120°F to 130°F (49°C to 54°C). 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 to 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-inch square baking pans; set aside.

Punch dough down; divide in half. Roll each portion into an 18 x 6-inch rectangle; brush with butter. Combine filling ingredients; sprinkle over dough to within 1/2 inch 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 in a preheated 375°F (191°C) oven for 10 minutes. Reduce heat to 350°F (177°C) ; bake 15 minutes longer or until golden brown. Immediately invert onto serving plates.