Scrumptious Left Over Cranberry Sauce Buns

Made too much cranberry sauce? Why not make these leftover cranberry sauce buns? They are a perfect way of using the extras that you made. Tart, sweet, moist, and delicious. I can bet they will be something you will make every time you make too much cranberry sauce. My family can’t seem to get enough of them.

The Ingredients For Cranberry Sauce Buns

Six ingredients are all it takes to get this delicious recipe going.

Ingredients List for Cranberry Sauce Buns:

• 1/2 cup milk
• 1/4 cup water
• 1 1/2 teaspoons dry active yeast
• 4 tablespoons sugar
• 2 cups bread flour (or all purpose)
• 6 tablespoons butter (divided)
• 1 egg
• pinch of salt
• 1 cup cranberry sauce (recipe here)

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The Dough for the Cranberry Sauce Buns

Let’s start with the dough.

• Heat 1/2 cup of milk and 1/4 cup of water to 110 degrees F.
• Add 1 and 1/2 dry active yeast and 4 cups of sugar to the bowl.
• Mix well and allow it to sit for about 5 minutes. This will allow the yeast to bloom.

The Dough

Once the yeast has bloomed, we can make the dough.

• Add 2 cups of flour and a pinch of salt to a large mixing bowl.
• Add the bloomed yeast to the bowl.
• Whip 1 egg and add it to the bowl.
• Add 4 tablespoons of softened butter to the bowl as well.
• Mix everything well to form a dough.

NOTE: The dough will be soft. You will be tempted to add more flour, but do not.

• Knead the dough for about 7-8 minutes. If it sticks to your hands, rub some butter or oil on your hands to avoid it from sticking.
• Cover the dough with a clean tea towel and let it sit for about 1 hour or so. This will allow the dough to double in size as it rises. Once the dough has risen, we can make our cranberry sauce buns.

Rolling and Filling the Cranberry Sauce Buns

Once the dough is ready, we can roll and fill.

• Punch the air out of the dough and drop it onto a clean counter space.
• Using a rolling pin, roll the dough out to a rectangular shape. I roll it out so it’s about 1/2 a cm in thickness.
• Once rolled out, pour 1 cup of cranberry sauce onto the rolled-out dough and spread it all over evenly.
• Leave about half an inch all around. Gently lift one side of the dough – the longer side – and start to roll it so you have a long log.

Cutting the Cranberry Buns

Now that the log is ready,

• Using a sharp knife, or a pizza cutter, cut the log into 8 equal parts.
• Liberally butter or oil the bottom and sides of a 9 x 13 inch baking dish (or a dish that will fit all the buns).
• Arrange the cut buns in the baking dish, with the cut side facing up. The buns will be soft and slippery because of the liquid in the sauce. Be careful not to let them unroll as you lift them and place them in the baking dish.

The Second Rise

Make sure to leave space between the buns. They will expand as they rise. Cover the dish with a clean tea towel and let them sit and rise for about another hour.

Baking the Cranberry Buns

Preheat the oven to 350 degrees F.

• Melt the 2 tablespoons of butter that you had set aside.
• Uncover the buns and using a baking brush, liberally brush the tops of the buns and place the baking dish into the oven on the center rack.
• Allow them to bake for about 25-30 minutes. Or until they brown.
• Remove them from the oven and allow them to cool for about 5 minutes before you serve them.

Serving Suggestions:

I love having these cranberry sweet buns for breakfast. I often enjoy them with:

• My perfect cup of chai. For all tea lovers, this is a perfect combo.
• During the fall, my daughter goes nuts for this recipe served with a side of my pumpkin latte.
• My favourite is always a hot cup of coffee or cappuccino.

Tried and Liked the Recipe?

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