Grain Free Cranberry Sticky Buns Recipes

GRAIN-FREE CRANBERRY STICKY BUNS

Steps:

• Heat almond milk and 3 tablespoons butter together in a saucepan over medium heat until butter is melted, about 5 minutes. Pour into a large bowl and allow to cool until just slightly warm to the touch, about 5 minutes more. sprinkle yeast on top; allow to sit for 10 minutes.
• Gradually add in honey, salt, and flour to the bowl with the almond milk mixture; mix until fully combined. Cover loosely with plastic wrap and set dough in a warm place to rise for 1 hour.
• While dough is rising, combine 1/2 cup coconut sugar, cranberries, 1/4 cup butter, and cinnamon in a bowl; set filling aside.
• Generously butter a round glass baking dish. Combine 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl and pour glaze into the buttered baking dish.
• Roll dough out into a rectangular shape between 2 sheets of waxed paper or parchment paper. Gently peel back the top sheet and spread filling onto dough. Start at one end, using the paper to help, roll dough into a tight log. Place log seam-side down on a cutting board and use a sharp serrated knife to cut into 1 1/2-inch slices. Place buns on top of glaze in the baking dish.
• Cover and allow buns to rise for a second time, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake buns in the preheated oven until golden brown and done in the center, 20 to 30 minutes. Remove from oven and top with glaze. Return to oven and bake until golden brown and centers are done, about 10 more minutes.

CRANBERRY STICKY BUNS

Steps:

• DOUGH: Mix together yeast, milk and sugar.
• Set aside to bloom.
• Mix the salt, mace and flour together.
• Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
• Mix for at least 10 minutes, or until smooth and satiny in texture.
• Add flour as needed.
• Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
• Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
• FILLING: Mix the nuts together.
• Mix all remaining ingredients together along with half of the walnut-pecan mixture.
• Set aside.
• TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
• Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
• ASSEMBLY: Roll the dough into a rectangle approximately
• 12 x 18 inches.
• Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
• Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
• Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
• Cover and proof until nearly doubled.
• Bake at 350 degrees F.
• for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
• Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
• Cool and serve.

CRANBERRY-PISTACHIO STICKY BUNS

Steps:

• Sprinkle pistachios, cranberries and cinnamon in a greased 13x9-in. baking dish. Arrange rolls in a single layer on top., In a small saucepan over low heat, melt butter. Remove from the heat; stir in the brown sugar, pudding mix, milk and extract until smooth. Pour over dough. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake until golden brown, 30-35 minutes. (Cover loosely with foil if top browns too quickly.) Cool 1 minute before inverting onto a serving platter.

CRANBERRY STICKY BUNS

Steps:

• DOUGH: Mix together yeast, milk and sugar.
• Set aside to bloom.
• Mix the salt, mace and flour together.
• Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
• Mix for at least 10 minutes, or until smooth and satiny in texture.
• Add flour as needed.
• Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
• Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
• FILLING: Mix the nuts together.
• Mix all remaining ingredients together along with half of the walnut-pecan mixture.
• Set aside.
• TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
• Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
• ASSEMBLY: Roll the dough into a rectangle approximately.
• 12 x 18 inches.
• Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
• Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
• Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
• Cover and proof until nearly doubled.
• Bake at 350 degrees F.
• for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
• Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
• Cool and serve.