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Cranberry Swirl Buns

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Cranberry Swirl Buns - soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with confectioners' sugar.

When the holidays are past and your heart is full of memories made with family and friends, you might find yourself with one last bag of fresh cranberries hiding in the back of your fridge.   If this is your scenario, I hope you will give these Cranberry Swirl Buns a try.  To say “my husband went nuts for these” is an understatement.  The fresh cranberry filling scented with a little orange zest is the perfect combination of tangy and sweet.

 

Cranberry Swirl Buns - soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with confectioners' sugar.

The yeasted buns are soft and flavorful and so much fun to make in a muffin pan.  I get excited over the little things and love this rustic freeform style.

 

Cranberry Swirl Buns - soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with confectioners' sugar.

The dough is flavored with almond extract (big surprise!) and comes together in minutes in your stand mixer.  There are two rise times at 60 minutes each so this is a great project when you’ll be home for a few hours.  I really don’t care for doing the laundry but if I get to bake in between folding clothes and starting another load, it seems to be much more fun!  The hands on time is minimal and the results are fantastic!

 

Cranberry Swirl Buns - soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with confectioners' sugar.

Drizzled with an icing made with confectioners’ sugar and fresh blood orange juice (pink!) they’re just sweet enough!

 

Cranberry Swirl Buns - soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with confectioners' sugar.

4 from 3 votes

Cranberry Swirl Buns

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 buns
Course: Bread
Author: Tricia
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Soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with powdered sugar.

Ingredients

For the dough:

  • 1 ¼ cups lukewarm water about 90°F on an instant read thermometer
  • 3 ½ cups all-purpose flour plus a few extra tablespoons if needed
  • 3 tablespoons nonfat dry milk (I use Carnation brand)
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter room temperature
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons salt
  • 2 teaspoons active dry yeast
  • 2 teaspoons almond extract

For the cranberry filling:

  • 1 ½ cups fresh cranberries
  • zest from ½ a fresh orange
  • ½ cup granulated sugar
  • 2 tablespoons water

For the icing:

  • 1 cup powdered sugar
  • Juice from ½ an orange more or less as needed for the desired consistency

Instructions

To prepare the filling:

  • Combine the fresh cranberries, sugar and water in a small saucepan. Cook over medium heat until the cranberries burst. Mash the cranberries and continue cooking until the filling thickens, about 5-6 minutes. Remove from the heat and add the orange zest. Set aside to cool or refrigerate. Stir before spreading on the dough.

To prepare the dough:

  • Add the lukewarm water to the mixing bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and set aside for 5-10 minutes or until the yeast is dissolved. Add all remaining dough ingredients to the water and yeast mixture, and mix on low until combined. Increase the speed to medium-low and knead until you have a soft, smooth dough. If the dough appears sticky add a little more flour, 1 tablespoon at a time until the dough cleans the sides of the bowl.
  • Cover the dough with plastic wrap and set aside in a warm place free from drafts for 1 hour, or until puffy.
  • Lightly grease a 12 cup muffin pan and set aside.
  • Gently scoop the dough out of the mixing bowl and place on a clean, lightly floured work surface. Roll the dough into a 16x18 inch rectangle, taking care to make sure the dough is even from one side to the other with the short sides (16”) at the top and bottom.
  • Spread the cranberry filling evenly over the dough leaving a 1-inch wide border at the bottom. Starting at the top (farthest away), roll the dough tightly, coming toward you. As you roll, stretch the dough away from you then roll toward you tightly, repeat until the entire roll is done. By stretching the dough and rolling it tightly, you will achieve the cork-screw top (hopefully - that’s the idea anyway)
  • Slice the log into 12 equal pieces.
  • Lightly push the bottom of the bun up in the middle to start the spiral. Place the buns in the muffin tins (cut side up). Once the pan is full, move to a warm place and let them rise for 60 minutes (I use my microwave as a proofing oven to let bread rise - with the task light on the microwave stays warm.) Preheat oven to 350 degrees. Bake the buns for 24-25 minutes or until lightly browned. Remove from the oven and cool in the pan while preparing the icing.

To prepare the icing:

  • Combine the powdered sugar and orange juice. Whisk until smooth adding more orange juice or sugar as needed for the desired consistency. Drizzle on the warm buns and serve.

Recipe Notes

  • Store leftovers in the refrigerator. Buns can be microwaved for about 20 seconds to rewarm.
  • Yeast bun recipe adapted from King Arthur Flour
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 258kcal | Carbohydrates: 52g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 327mg | Potassium: 104mg | Fiber: 2g | Sugar: 22g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

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Cranberry Swirl Buns - soft almond scented yeast buns swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice mixed with confectioners' sugar | www.savingdessert.com

 

 

I went to the mall today – it was crazy!  Last minute shopping is not my thing – hope you didn’t have to go out there 🙂

I also hope you have a wonderful holiday filled with family fun and fabulous food.  Blessing to you and yours!

Merry Christmas!

Tricia

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43 Comments

  1. Nancy Henke says

    2 stars
    This is the wrong dough for this recipe. I thought they would be like a cinnamon roll, but the texture is like bread. This dough would be better used for a savory filling; it is a good dough. It lacks the butter needed for the soft texture that a cinnamon roll offers.

    reply to this comment >

    • Tricia Buice says

      Hi De. I haven’t tested this recipe leaving out the dry milk. I don’t think you should add more liquid, but may try just leaving the dry milk out all together. Good luck – hope it works out for you. The powdered milk is easy to find in the grocery store, and keeps in the refrigerator for a good while. We like the Carnation brand. Thanks again.

      reply to this comment >

      • De says

        Right, I know I shouldn’t add more liquid, I was thinking I’d REPLACE the water with milk, since isn’t the point of dry milk to “make” “milk” with dry milk + water? Basically my question was how much water your container says to mix 3 tablespoons of dry milk into to make milk, and whether it is more or less than the amount of water in this recipe.

        reply to this comment >

        • Tricia Buice says

          Sorry I misunderstood De. I don’t have a package of the dry powered milk right now but I looked on the product information on Amazon. They have a photo of the back of the package displayed. The instructions say to mix 1/3 cup of powdered milk with 1 cup of water to make 8 ounces. The recipe calls for 3 tablespoons powdered milk. There are 5 1/3 tablespoons in 1/3 cup and 4 tablespoons in 1/4 cup. Perhaps you can replace 1/4 of the water with regular milk and hopefully get the same results. Good luck!

          reply to this comment >

  7. Becky Green says

    WOW!!! These rolls are BEAUTIFUL!!! AND I can ONLY GUESS, they’re SCRUMPTIOUS!!! Would you believe, I FORGOT the cranberries this Christmas????? I have a Jello-O thing doing it’s magic in the refrigerator…THANK GOODNESS, we have CANNED cranberries! LOL MERRY CHRISTMAS TRICIA to you & yours! HOPE you have a WONDERFUL time together!!! I KNOW you’ll eat WELL!!! 😉

    reply to this comment >

  13. Monica says

    These buns are so, so beautiful, Tricia! I could print up that first pic and put it next to my computer and just stare at it all day. So pretty with that red swirl and white icing! : ) And I think you must be able to look into my daydreams. I have been thinking about making buns/rolls in a muffin pan and the almond scented yeast dough sounds perfect. Wishing I had cranberries right now. So, so pretty…have I mentioned that already?? ; )

    reply to this comment >

  14. Susan says

    This recipe makes me want to get to the grocery store and get some more cranberries just so I can make these! I never tire of almond extract either and cranberries are a personal favorite of mine. They are beautiful too! Again, Merry Christmas, Tricia, to you and your family!

    reply to this comment >

  17. Wendy says

    Oh, what lovely, colorful swirl buns! (I really like Sue’s use of “voluptuous”! They are!) I stock up on cranberries this time of year and freeze them. That way I can make these beauties any time of year! Your description of this being a fun project, has me willing to overcome my yeast phobia! I hope your holidays are full of fun and sweetness, Tricia. Merry Christmas.

    reply to this comment >

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