A Cozy Winter Morning
We woke up to a very chilly mountain morning, complete with a fresh dusting of snow and a pair of deer peacefully grazing in our front yard—a quintessential winter postcard scene. With a nasty cold keeping me homebound, it was the perfect day to plan my Thanksgiving menu and bake a few treats for our houseguests.
Cranberry Breakfast Buns with Orange and Honey Syrup
These Cranberry Breakfast Buns with Orange and Honey Syrup are the ultimate cozy comfort food. The citrusy sweetness of orange paired with tangy cranberry sauce creates a harmonious flavor that feels like the holidays in every bite. Even better? They’re freezer-friendly and easy to reheat, making them a convenient option for busy holiday mornings. Serve them warm with coffee, tea, or hot chocolate for a guaranteed crowd-pleaser.
A Change From The Traditional Cinnamon Bun
These Cranberry Breakfast Buns are a wonderful way to use leftover cranberry sauce during the winter holidays. They offer a unique alternative to traditional cinnamon buns with a bright, fresh flavor.
Important Information Before Making Cranberry Breakfast Buns
I’ll be honest, these buns can be a little tricky to roll and cut. Cranberry sauce has a mind of its own and loves to ooze, sometimes resulting in what my husband once described, accurately, I’m afraid, as a bit of a crime scene. The secret is simple: keep your dough on the cooler side of room temperature.
When I made these in Portugal on a warm, humid afternoon, the dough softened so quickly I could barely coax it into a proper roll. If you’re dealing with similar conditions, roll the dough out first, then slide it into the fridge for 5–10 minutes before spreading on the cranberry sauce. That quick chill makes all the difference.
And don’t get discouraged if some filling escapes while you’re rolling or slicing. Just tuck the buns gently into the pan and let them rise again. They’ll bake up beautifully, and any cranberry that does ooze out will caramelize into little pockets of flavor.
If your cranberry sauce is especially runny, simmer it in a small saucepan for about 10 minutes to reduce excess moisture. Let it cool completely before using—it will spread more easily and behave better during rolling.
Make-Ahead Options for Rising
You can prepare the buns the evening before and choose one of the following methods based on your schedule and kitchen conditions:
- Refrigerator Rise: After assembling the rolls, cover the buns loosely with foil or plastic wrap greased with oil or butter to prevent sticking. Refrigerate overnight. In the morning, remove the buns from the refrigerator and let them come to room temperature for about 1-2 hours before baking.
- Countertop Rise: Alternatively, allow the buns to rise overnight at room temperature. Select a cool area in your kitchen to prevent overproofing. Cover the buns loosely with foil or plastic wrap greased with oil or butter to prevent sticking. In the morning, bake as directed in a preheated oven.
Freezer-Friendly:Â Freeze baked rolls in an airtight container. Reheat in the oven or microwave for fresh-from-the-oven taste.
Extra Glaze: Double the syrup recipe to drizzle over individual servings—trust me, it’s worth it!
Serve & Savor Cranberry Breakfast Buns with Orange and Honey Syrup
These Cranberry Breakfast Buns are a beautiful addition to any holiday brunch or quiet winter morning. Their light texture, sweet and tart cranberries, and hints of vanilla and orange will have everyone coming back for seconds.
Cranberry Breakfast Buns with Orange and Honey Syrup
Ingredients
Dough
- 3/4 cup milk
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour plus extra for dusting
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter cubed
- 1 large egg plus 1 egg yolk at room temperature
- Zest of 1 orange
Cranberry Filling
- 1 cup cranberry sauce homemade or store-bought
- 1/2 teaspoon ground cinnamon
Honey-Orange Syrup
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
Make the Dough
- Warm the milk in a microwave-safe measuring cup for 15–20 seconds, just until warm to the touch. Stir in the sugar to dissolve.
- In a food processor, pulse together the flour, yeast, cardamom, and salt.
- Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Stir the egg, egg yolk, and orange zest into the warm milk mixture.
- With the processor running, slowly pour in the liquid. The dough should come together into a soft ball. If it seems dry, add up to 1/4 cup additional milk, a tablespoon at a time.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for about 2 hours, or until doubled in size.
Prepare the Filling
- Mix the cinnamon into the cranberry sauce and set aside.
Shape the Rolls
- Roll the risen dough into a 10 × 16-inch rectangle on a floured surface.
- Spread the cranberry filling evenly across the surface, leaving a small border around the edges.
- Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.
- Slice into 11–12 rolls, about 1–1.5 inches thick.
- Arrange the rolls in a greased baking dish with a little space between each.
- Cover with a towel and let rise again for 1 hour.
Make the Honey-Orange Syrup
- In a small saucepan, combine the orange juice, honey, butter, and vanilla.
- Warm over medium heat, stirring to dissolve the honey.
- Bring to a gentle boil, then reduce to a simmer for 4–6 minutes, or until slightly thickened.
- Let the syrup cool to room temperature.
Bake
- Preheat oven to 375°F (190°C).
- Brush the tops of the rolls generously with the honey-orange syrup.
- Bake for 25–30 minutes, or until golden brown.
- While still warm, brush with more syrup for a glossy, flavorful finish.
Notes
• Refrigerator Rise: After assembling the rolls, cover loosely with greased foil or plastic wrap and refrigerate overnight. In the morning, let them come to room temperature for 1–2 hours before baking.
• Countertop Rise: Let the formed rolls rise overnight at room temperature in a cool area. Cover loosely with greased foil or plastic wrap. Bake in the morning as directed. Freezer-Friendly
• Freeze baked rolls in an airtight container. Reheat in the oven or microwave for fresh-baked flavor. Extra Glaze
• Double the syrup if you love a drippy, glossy finish—it’s worth it.
You may also like:
LEMON GINGER SCONE
CINNAMON BUNS
ENGLISH MUFFIN RECIPE
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These look scrumptious! Your guests will definitely be delighted! I’m going to try to make these over this weekend and I can’t wait to see how I do! Your photography is beautiful, Eva! The photos make the recipe irresistible! 🙂
Aw, thank you so much! Well, I really do love the creative process of making something in my kitchen and photographing it. Let me know how the recipe turns out for you. I live at 7,000 feet so I’m always a little nervous about the altitude adjustments with the baking temps and times. I’d love any input. Have a wonderful Thanksgiving!