Cranberry Orange Pecan Sticky Buns

I haven't blogged in forever, and I've wanted to throughout the entire christmas break but have had only intermittent internet access.

I created these sticky buns on Christmas Eve in 2013 when I made breakfast for Christmas morning.  They're fairly simple.  They are just a sweet dinner roll recipe, rolled out, filled with goodies, rolled up, cut, baked, and slathered with a yummy topping.  Here's what I did.

I used a simple sweet dinner roll recipe from a Betty Crocker Cookbook (bonus edition) that my mom gave me when we first moved to KC. The filling is my own concoction, and the topping I got from Mom.

Ingredient List:

Dinner Roll:
3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter (don't cut and use margarine...it's just not as good)
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 teaspoons)
1/2 cup very warm water
1/2 cup very warm milk
1 large egg

Sticky Bun Filling:
1 1/2 cup dried cranberries
1 cup chopped pecans
1/2 cup brown sugar
1-2 oranges
1/2 - 1 tsp ground cloves
1/2 - 1 tsp ground all-spice
1/2 tablespoon vanilla
1 tablespoon cornstarch

Cream Cheese Topping:
1 package philadelphia cream cheese
1-1/2 cup powdered sugar (or more for desired thickness)
1/2 cup butter
1-2 Tablespoons Milk
1 Tablespoon Vanilla


Directions:

In a large bowl, stir 2 cups of lour the sugar, 1/4 cup butter, salt and yeast until well mixed.  Add warm water warm milk and egg.  Beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Beat on medium speed 1 minute, scraping bowl frequently.  Stir in enough remaining flour to make the dough easily to handle.

Place dough on a lightly floured surface.  Knead about 5 minutes or until dough is smooth and springy.  Grease a large bowl with shortening.  Place dough in the bowl, turning dough to grease all sides.  Cover bowl loosely with plastic wrap or a damp towel and let rise in a warm place about 1 hour or until dough has doubled in size.  Dough is ready if indentation remains when touched.

While the dough is rising, place dried cranberries in a glass bowl and cover with boiling water.  Let sit until cranberries are soft and plump (approximately 10 minutes). When cranberries have soaked enough water, drain the excess.  Add chopped pecans, vanilla, brown sugar, cloves, and all spice to the cranberries.  Zest 1-2 oranges into the bowl.  Cut the oranges in half and juice the oranges into the bowl, allowing as much pulp as possible to be included in the bowl.  This is is a very orangey recipe! Add a tablespoon of corn starch for thickness. Mix ingredients well and let sit.

When dough is ready remove and split into two equal halves.  Roll halves into rectangles about 1/3-1/4 inch thick.  spread half of the stuffing mixture onto the dough leaving a 1-1/2 inch wide strip on one long side clean.  Roll from the spread side to the clean side pinching the clean strip into the roll to create a seal.  (think making cinnamon rolls)  Take a piece of sewing thread or baking twine and slide under the roll.  Cross the string over the top and pull.  This makes beautiful even cuts.  Feel free to make the rolls as thick or thin as you like.  I do about an inch to 1 1/2 inches thick.  Place the rolls flat into a buttered dish as close together as possible.  This will give you soft buns.  If you want a little stiffer buns then space the.

Allow buns to rise for 30 minutes until doubled in size.  Place in a 375 degree oven for 12-15 minutes or until golden brown.

While the rolls are baking, mix together your softened cream cheese, powdered sugar, vanilla, and melted butter until smooth.  Add milk to gain desired thickness.  Allow the rolls to cool for 5 minutes and apply the cream cheese topping.  Serve warm!!!

Hope you enjoy these.  My family sure did!!

(Later edit:  Can add some rum to the fruit concoction and simmer until alcohol is cooked off.  Makes it extra yummy!!)