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Cranberry Pecan Buns

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Ingredients
  Dry yeast 2 1⁄4 Teaspoon (1 Package)
  Granulated sugar 1 Tablespoon
  Warm water 1 Cup (16 tbs) (100° To 110°F)
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Vegetable oil 1 Tablespoon
  Salt 1 Teaspoon
  Butter 2 Tablespoon, melted
  Granulated sugar 3 Tablespoon
  Ground cinnamon 1 Teaspoon
  Dried cranberries 1⁄2 Cup (8 tbs) (Such As Raisins)
  Chopped pecans 3 Tablespoon
  Powdered sugar 3⁄4 Cup (12 tbs)
  Hot water 5 Teaspoon
Directions

1. Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine yeast mixture, flour, oil, and salt in a large bowl; stir until a soft dough forms.
2. Turn dough out onto a lightly floured surface and knead until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3. Punch dough down; roll into a 12 x 10-inch rectangle on a lightly floured surface. Brush with butter. Combine sugar and cinnamon;
sprinkle evenly over dough. Top with dried cranberries and finely chopped pecans.
4. Beginning with a long side, roll up jelly roll fashion; pinch seam to seal (do not seal ends of roll). Place a long string or dental floss under roll; slowly pull ends to cut through dough. Arrange 12 slices, cut sides down, in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
5. Preheat oven to 375°.
6. Bake at 375° for 29 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. Combine 3/4 cup powdered sugar and 5 teaspoons hot water in a small bowl; stir until smooth. Drizzle over buns.

Recipe Summary

Method: 
Baked
Ingredient: 
Pecan

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