The first time I saw the recipe, I knew I had to make them. As may be apparent from previous recipes, I have a soft spot for cranberries…obviously I was excited to add these to my arsenal. These are like cinnamon buns but with cranberries and orange.
And oh man are they good. They certainly lived up to expectations. A rich, moist, orangey dough binds together tart-sweet cranberries for a mouthful of deliciousness. Although I know smitten kitchen recipes turn out perfectly if made as written, I took a risk and doubled the amount of cranberries while cutting down a bit on the brown sugar for the filling. It worked — and they don’t even need frosting (although feel free to prepare some if you want).
These may become a holiday staple, great for a weekend brunch as you can prepare them the day before and bake them from the fridge in the morning (or at noon, as it was by the time I got back from my long run). Don’t be daunted by the prep time — it’s really quite a simple process, and you won’t regret the results.
- One Year Ago: Chewy Molasses Cookies and Chana & Cauliflower Masala
- Two Years Ago: Reindeer Run 5k and Nutty Banana Bread
- Three Years Ago: Winter is here
- Four Years Ago: Swearing-In & A New Home and Photo Tour of My Apartment
Cranberry-Orange Buns (adapted from smitten kitchen; makes 12 buns — just halve the recipe for fewer)
- 4 egg yolks
- 1 whole egg
- 50g (1/4 cup) granulated sugar
- 85g (6 tbsp) unsalted butter, melted (+ a little more, to grease pan)
- 175mL (3/4 cup) buttermilk
- zest of 3/4 orange
- 470g (3.75 cups) plain/AP flour (+ more for dusting counter)
- 7g (2.25 tsp) instant dry yeast
- 1.25 tsp salt
- 1 tsp sunflower oil (for bowl)
- 20g (1.5 tbsp) unsalted butter, melted
- 175g (3/4 cup) brown sugar, packed (I used dark; feel free to use light)
- ~250g (2-2.5 cups) fresh cranberries
- zest of 1/4 orange
- Make the dough: In a large mixing bowl, whisk together the egg yolks, whole egg, sugar, melted butter, buttermilk, & 3/4 orange zest (you can do this in a stand mixer if you have one — I don’t). Add the yeast, salt, & 2 cups of the flour. Stir with a wooden spoon until just combined. Add the rest of the flour & mix until the dough comes together, then turn the dough out onto a floured counter and knead (or run the mixer with a dough hook) for 5 minutes . Don’t add more flour, as it will toughen the dough. Oil a large bowl and place the dough in it — cover with plastic wrap and let rise at room temperature for 2-2.5 hours or until the dough has doubled.
- Once the dough has risen, prepare the filling: Melt the butter and set aside. Put the cranberries in a food processor and pulse until they’re in quite small chunks but not totally pureed. Set aside.
- Butter a 9×13-inch (23×33-cm) baking dish.
- Assemble the buns: Flour a countertop and turn the dough out onto it. Roll the dough into a rectangle that’s about 18×12 inches (45×30.5 cm), with the long side closest to you. Brush the dough with the melted butter, then sprinkle the brown sugar evenly over it — go as close to the edges as you dare. Scatter the ground cranberries evenly over the sugar, then sprinkle the rest of the orange zest over everything.
- Gently roll the dough into a long log, keeping it as tight as you can. Use a serrated knife to very gently saw the log into 12 sections, each of about 1.5 inches (3.8 cm). Arrange the buns in the baking dish, cover with plastic wrap and refrigerate overnight or up to 16 hours.
- In the morning, bake the buns: take the dish out of the fridge about half an hour before you want to bake the buns. Heat the oven to 175C (350F), then bake the buns for 25-30 minutes, until they’re golden and puffed up, with an internal temperature of about 85C (190F). (You may have to cover them with foil for the last 10 minutes so they don’t burn on top) Serve warm.