Cranberry Pecan Buns

recipe

Yield:

12 servings (serving size: 1 bun)

Recipe from

Recipe Time

Prep: 13 Minutes
Cook: 29 Minutes
Other: 1 Hour, 25 Minutes

Nutritional Information

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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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