Left over cranberry sauce buns
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Left Over Cranberry Sauce Buns

These left over cranberry sauce buns are filled with tart, yet sweet cranberry sauce. They are moist and just perfect for a breakfast or snack.

Made too much cranberry sauce? Why not make these left over 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
Ingredients

Here is what you will need:

  • 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)

Let’s start with the dough. Start with adding the milk and the water into a bowl or a pan and heat it to 110 degrees F. Add the dry active yeast and the sugar to the bowl. Mix well and allow it to sit for about 5 minutes. This will allow the yeast to bloom. Once the yeast has bloomed, we can make the dough. Add the flour and pinch of salt to a large mixing bowl and add the bloomed yeast to the bowl. Whip the egg and add it to the bowl. Add four tablespoons of softened butter to the bowl as well. Mix everything well to form a dough.

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.

Cranberry sauce on dough
Cranberry sauce on dough

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 the 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.

Using a sharp knife, or a pizza cutter, cut the log into eight equal parts – you might have a small 9th bit left over from the end. 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 as you place them in the baking dish.

Ready to bake
Ready to bake

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.

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 buns and place the baking dish into the oven in 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.

Baked
Baked

Enjoy them with a cream cheese icing and a cup of coffee or tea.

Left over cranberry sauce buns
Left over cranberry sauce buns

Left Over Cranberry Sauce Buns

Course: DessertCuisine: CanadianDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Baking time

40

minutes
Calories

212

kcal
Rising time

120

minutes
Total time

2

hours 

50

minutes

These left over cranberry sauce buns are filled with tart, yet sweet cranberry sauce. They are moist and just perfect for a breakfast or snack.

Ingredients

  • 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)

Directions

  • Heat the milk and the water to 110 degrees F.
  • Add the yeast and sugar to the milk and let it sit and bloom for about 5 minutes.
  • Add the flour and pinch of salt to a mixing bowl. Add the bloomed yeast to the bowl. Whip the egg and add it to the bowl. Add four tablespoons of softened butter to the bowl as well. Mix well to form a dough.
  • Knead the dough for about 7-8 minutes. Cover the dough with a clean tea towel and let it sit for about 1 hour.
  • Punch the air out of the dough and using a rolling pin, roll the dough out to a rectangular shape about 1/2 a cm in thickness.
  • Pour the 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.
  • Using a sharp knife, or a pizza cutter, cut the log into eight equal parts.
  • Liberally butter a 9 x 13 inch baking dish that will fit all the buns. Arrange them in the baking dish, with the cut side facing up. 
  • Cover the dish with a clean tea towel and let them sit and rise for about another hour.
  • 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 buns. Place the baking dish into the oven in the center rack. 
  • 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.

– Check out other snack recipes here.

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