- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 tablespoon granulated sugar
- 1 cup warm water (100° to 110°)
- 2 3/4 cups all-purpose flour
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- Cooking spray
- 2 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup dried cranberries (such as Craisins)
- 3 tablespoons finely chopped pecans
- 3/4 cup powdered sugar
- 5 teaspoons hot water
- calories 207
- fat 4.8 g
- satfat 1.3 g
- protein 3.4 g
- carbohydrate 38.3 g
- cholesterol 5 mg
- iron 1.5 mg
- sodium 211 mg
- caloriesfromfat 21 %
- fiber 1.5 g
- calcium 9 mg
How to Make It
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.
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.)
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.
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.
Preheat oven to 375°.
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.