Cranberry Ginger Sticky Buns Recipe

Cranberry Ginger Sticky Buns

Skill level: Intermediate
Makes: 12 portions
Nutrition Info per Portion
Serving: 1 of 12 buns
Calories: 668
Fat: 38g
Saturated Fat: 13g
Carbohydrates: 75g
Fiber: 5g
Sugar: 42g
Protein: 13g
Cholesterol: 104mg
Sodium: 358mg

• Total Time: 3 hours 40 minutes
• Active Prep: 40 minutes
• Inactive/Rising: 2 hours 20 minutes
• Baking: 40 minutes

Growing up, I loved working with yeast and baking at home, chasing the soft, pillowy texture of homemade breads and pastries. Early on I struggled to get dough to rise consistently, but over time I learned a few reliable tricks: store yeast in the freezer to keep it potent and always proof it before use if you're unsure. If your kitchen is cool, try this gentle-rise method: place a baking pan of boiling water on the lower oven rack, set the tray of shaped rolls on the rack above, leave the oven off and the door closed the warm steam helps the dough rise beautifully.

Level: Intermediate
Yield: 12 buns
Nutritional Details (per serving): Calories 668 | Total Fat 38g | Saturated Fat 13g | Carbs 75g | Fiber 5g | Sugars 42g | Protein 13g | Cholesterol 104mg | Sodium 358mg
Total Time: 3hr 40min | Prep: 40min | Rise: 2hr 20min | Bake: 40min

Ingredients

Dough:

• 6 tbsp unsalted butter, softened and cut in pieces (plus more for greasing bowl)
• 1/2 cup whole milk
• 1 large egg plus 3 large yolks
• 3 cups all-purpose flour (+ extra for dusting)
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup white sugar
• One 1/4-oz packet active dry yeast
• 1 tsp kosher salt

Topping:

• 4 tbsp unsalted butter (more for greasing baking pan)
• 1 cup granulated sugar
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 1 3/4 cups mixed nuts, coarsely chopped (such as walnuts and pecans)

Filling:

• 1/3 cup packed light brown sugar
• 2 tbsp ground cinnamon
• 1/2 tsp kosher salt
• 4 tbsp softened, unsalted butter
• 1/4 cup diced candied ginger

Special Tool: A kitchen thermometer

Directions

1. Prepare the dough: Lightly butter a large bowl and set it aside.
2. Pour the milk into a small saucepan and heat just until it starts to bubble over mediumwatch to prevent boiling over. Transfer the hot milk to a bowl and let it cool to 105110F (it should feel warm, not hot). Add the whole egg and yolks and stir to combine.
3. In the bowl of a stand mixer, combine the flour, chopped cranberries, white sugar, yeast, and salt. Pour in the warm milkegg mixture and mix just until moistened.
4. Switch to the dough hook and knead on low for about 6 minutes, until smooth and stretchy. With the mixer running, add the butter pieces one at a time until fully incorporated. Shape the dough into a ball, transfer to the greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled (about 1 hour).
5. Make the topping: Meanwhile, butter a 9x13-inch baking dish thoroughly.
6. In a small saucepan, place 3 tbsp water and the granulated sugar in the center. Cook over mediumhigh, swirling the pan as needed (do not stir), until a deep amber caramel forms (68 minutes). Carefully whisk in the butter, heavy cream, and salt (the mixture may bubble). Pour the caramel into the prepared pan and spread the chopped nuts in an even layer on top. Set aside.
7. Assemble the filling: In a small bowl, mix the brown sugar, cinnamon, and salt; cover with plastic wrap until ready to use.
8. After the dough has risen, turn it out onto a lightly floured surface, knead briefly to deflate, and roll into a 16x12-inch rectangle.
9. Spread the softened butter over the dough, sprinkle the brown sugar mixture and candied ginger evenly. Roll the dough tightly from a long edge and seal the seam. Slice the log into 12 even buns with a serrated knife. Place the buns cut side up in the prepared pan atop the caramel and nuts. Cover loosely with plastic wrap and let rise until puffed and filling the pan, about 1 hour.
10. Preheat the oven to 375F.
11. Remove the plastic wrap and place a piece of foil on the rack below the baking dish to catch drips. Bake in the center of the oven for 2530 minutes, until the buns are well browned and set. Test the center rollif it feels set, remove the pan; if not, bake a few more minutes. Cool on a wire rack for 5 minutes, run a paring knife around the edge, and carefully invert the pan onto a serving tray. Let cool slightly before serving.
12. This recipe doesn't require pre-proofing the yeast, but you may dissolve it in the warm milk and wait 5 minutes; if it foams, proceed. If it doesn't, use fresh yeast.
13. Buns are best warm. To refresh cooled buns, wrap in foil and rewarm in a low oven for about 20 minutes.