Pear Cranberry Sticky Buns Recipe

Sticky Buns with Pears and Cranberries—A fall twist on your favorite. Featuring dried cranberries, sweet pears, and warm cinnamon. These fluffy buns are delicious!

Ingredient

For the Dough: – 1 cup whole milk – 1 1/2 ounce envelope active dry yeast – ¼ cup warm water – 3 tablespoons granulated sugar – 2 egg – ¼ cup unsalted butter – 4½-5 cups all-purpose flour – ½ teaspoon salt FOR THE FILLING: – ½ cup unsalted butter – ½ cup granulated sugar – 1 cup packed light brown sugar – 3-4 Tablespoons cinnamon – 2 pear – ½ cup dried cranberrie – 1 Tablespoon jam Glaze – 4 Tablespoons butter – ¼ cup cream – ½ cup dark brown sugar – ¼ cup honey – dash of salt – 1 cup pecan

Direction

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1

Heat milk in a small saucepan on medium heat until it just starts to boil. Stop cooking and let cool to room temperature.

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2

Meanwhile, sprinkle yeast over warm water in a large bowl. Add 1 tablespoon sugar and wait 5 minutes until foamy. Add eggs, butter, and 2 tablespoons sugar. Mix in chilled milk.

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3

Scrape bowl as you add flour and salt to make a soft dough. Place dough on a floured surface and knead, adding more flour if necessary. Knead for 10 minutes until smooth. Soft dough.

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4

Grease a big bowl. Put dough in bowl. Allow to double in size in a warm place for 1.5 hours wrapped in plastic.Apply nonstick cooking spray to two 9-inch round baking pans. Cover bottoms with waxed paper and baking spray.

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5

To prepare the filling, melt 1 tablespoon of butter in a small saucepan over medium heat. Cook pears until tender. Add 1 tablespoon of jam (any flavor works, I used apricot).Put dried cranberries on. Mix and set aside.

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6

Stir butter, sugars, and cinnamon in a medium bowl. Dough punchdown. Roll dough into an 18 x 12-inch rectangle on lightly floured surface. Spread butter-sugar on dough.

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7

Add pears and cranberries. Roll one long side jelly-roll-style and pinch seam. Cut crosswise into 12 generous 1 1/2-inch pieces.Put 6 cut-side-down pieces in each pan.Wrap buns in plastic and let them double in size for 30–45 minutes in the warm.

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8

Or wrap tightly in plastic and refrigerate until morning. Preheat oven to 350°F. Uncover pans and bake buns 30–40 minutes until golden-brown and bubbly. If using, glaze and sprinkle chopped pecans. ENJOY!

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also see

also see

Paleo Pumpkin Pancakes Recipe