Cranberry cinnamon buns are a fantastic way to use up that leftover cranberry sauce. They are delicious with that sweet and tart flavour and just a hint of ginger from the sauce. And nothing like making something delicious, instead of leftovers going to waste!
Since I make my cranberry sauce with sugar and fresh ginger, it’s not that far from jam really. All it needs is a little extra cinnamon before becoming an excellent sweet bun filling. Cinnamon buns are a favourite in this family and new combinations make for some nice variation. Plus it’s hard to go wrong with soft pillowy dough and thick sweet icing.
Cranberry Cinnamon Buns
Plus once leftovers and sandwiches are done – this is a great way to use up and reinvent the leftover cranberry sauce. Of course the resulting delicious cranberry and cinnamon buns won’t make anyone actually think of the leftovers that prompted them, just a delightful sweet and tart treat.
My original cranberry sauce recipe can be found here.
Cranberry Cinnamon Buns from Leftover Cranberry Sauce
A delicious way to use up any leftover cranberry sauce
- 1 1/3 Cup Warm Milk
- 2 Tablespoons Butter
- 1/4 Cup of Sugar
- 2 1/4 Teaspoons Quick Rise Yeast
- 1 Egg beaten
- 3 1/2 Cups of All-Purpose Flour
- 1/2 teaspoon Kosher Salt
- 2 Teaspoons Softened Butter for greasing the pan
- FOR THE FILLING
- 3/4 – 1 Cup Leftover Cranberry Sauce
- 1/2 Teaspoon Cinnamon
- FOR THE ICING
- 2 Cups Icing Sugar powdered sugar
- 1/4 Teaspoon Cinnamon
- 1/2 teaspoon Vanilla
- 2 – 4 Tablespoons Cream or enough to reach a thick spreading consistency
Measure yeast and sugar into the bowl of the stand mixer.
Heat the milk until warm and stir in the 2 tablespoons of butter. It’s alright if the butter doesn’t melt entirely.
Pour over the yeast and sugar in the mixing bowl and allow the yeast to foam up.
Add the egg.
With the dough hook on add 2 cups of flour and start mixing on low or 2 speed.
Once mixing add in the last 2 cups of flour with the salt.
Knead for 4 – 8 minutes on the 2 speed until the dough is a smooth and elastic ball (bounces back when gently indented) and the sides of the mixing bowl are clean.
Oil a large mixing bowl.
With clean hands, shape the dough into ball and place into the oiled bowl.
Cover and allow to rise until doubled in size. 30 – 60 minutes.
Generously butter a 9″ x 13″ baking pan with 2 teaspoons of softened butter (best done by hand).
Punch down the dough.
Roll the dough out on a lightly oiled surface to a 12″ x 15″ rectangle with an even thickness.
Mix the cinnamon into the cranberry sauce.
Spread the cranberry sauce evenly on the dough, leaving a 1/2″ border at the far end for sealing.
Carefully roll the long side of the dough away from you and seal the edge (with a little water from your finger along the edge can help the dough to stick).
Cut in 12 equal pieces (about an 1″ each) with a floured, serrated knife.
Place in buttered baking dish.
Cover and allow to rise for 30 minutes.
Preheat the oven to 375 degrees.
Bake for 25 (20-30 depending on oven) minutes, until the rolls are brown and evenly cooked through.
Remove from the oven and make icing while the buns are still warm.
Add powdered sugar, cinnamon, vanilla and milk together to make a thick paste. Then slowly continue adding milk or cream, a teaspoon at a time, until reaching desired consistency.
Slather the thick frosting on the cranberry cinnamon buns while still warm.
Serve warm or at room temperature.
FOR THE LOVE OF CINNAMON BUNS
Cinnamon buns and their variations are a bit of a thing around here, so why not check out this other terrific recipes:
Lingonberry Sweet Buns
Blackberry Cinnamon Buns
Great Grandma’s (yeast-free) Cinnamon Tea Biscuits