Cranberry and Pecan Cinnamon Buns

Cranberry and pecan cinnamon buns a perfect festive treat to have with a coffee and five minutes to yourself.

Cranberry and pecan cinnamon buns

I have been really struggling to manage my time lately, trying to fit in everything I need to do in a week is proving a challenge. Having a full time job, blog and a life can be a juggling act. Plus I’m working on updating figs and pigs site with some exciting additions in the New Year, you will hear much more about that in the coming weeks. I need to prioritise, learn to say no and not put so much on my to do list.  I really do love the festive season so much and try to cram in as many fun activities as possible. So my weekends have become full right up until the New year and weekends are when I do my recipe testing and photos. Plus its dark by 4pm so even less time, hence why these photos are definitely a little too grainy from having to crank up the Iso. Despite the photos I still wanted to share these buns with you, they got me in the festive spirit and had the house smelling so cosy and Christmasy. Because my time is so limited the next few weeks, for the first time ever I have actually created a content planner and more or less know what I will be creating until after the New year. I’m so excited about the tasty treats I’ve got lined up for you over Christmas and cant wait to share them with you all. I hope you are all enjoying your December so far.

Cranberry and pecan cinnamon buns

Cranberry and pecan cinnamon buns

Cranberry and Pecan Cinnamon Buns

Cranberry and pecan cinnamon buns Adapted from one of Aimee at Twigg studios recipes

  • Prep Time: 2h
  • Cook Time: 25m

Ingredients

  • 300 ml Milk
  • 350 g Strong white bread flour
  • 1 Sachet fast action yeast (7g)
  • 1 tsp. Salt
  • 100 g Caster sugar
  • 50 g Melted butter
  • 4 tbsp. Brown sugar
  • 3 tsp. Cinnamon
  • 100 g Dried cranberries
  • 60 g Pecans chopped
  • 100 g Fresh cranberries
  • 100 g Icing sugar
  • 1 Egg yolk for egg wash

Instructions

  1. Heat the milk until warm but don't boil. In a stand mixer with a dough hook attachment add the flour, salt, sugar and yeast (add the yeast to the opposite side of the bowl to the salt).
  2. Mix slowly, gradually adding the milk. Depending on the strength of your flour you may need more or less liquid. When combined turn up the speed and knead for 5 minutes until you have a soft, smooth, springy dough.
  3. Oil a clean bowl and place the dough in, cover with a clean tea towel and leave to rise for 1 hour. When doubled in size tip out onto a floured surface and knock back.
  4. Roll the dough into a rectangle and brush with melted butter. Sprinkle with brown sugar and cinnamon and then add the dried cranberries and pecans. Roll into a sausage length ways and cut into 2 inch rounds. Oil a heavy round cooking dish or a skillet. Place the cinnamon buns in leaving a little space to rise. Cover and leave to rise again for another hour.
  5. Preheat the oven to 180c and make the glaze. In a pan add the cranberries with a little water and heat until broken down. Strain the cranberries through a sieve. Mix the cranberry juice and icing sugar in a bowl to a runny glaze.
  6. Brush the buns with egg wash and bake for about 25 minutes. Serve warm or cold with the cranberry glaze.

 

 

  • Time management is something I constantly struggle with! These buns look amazing and I absolutely love the colour of that gorgeous glaze.

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