Cranberry Pecan Buns Recipe
Ingredients
| Dry yeast | 1 | |
| Granulated Sugar | 1 Tablespoon | |
| Warm water | 1 Cup (16 tbs) | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| 1 teaspoon salt Cooking spray | ||
| Butter | 2 Tablespoon, melted | |
| Granulated Sugar | 3 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Dried cranberries | 1/2 Cup (16 tbs) | |
| Pecans | 3 Tablespoon, finley chopped | |
| Powdered sugar | 3/4 Cup (16 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.
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.
Chef
