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.
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 Orange 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. Pair with your favorite warm beverage, and enjoy the perfect start to your day.
Cranberry Breakfast Buns with Orange and Honey Syrup
Ingredients
- 3/4 cup milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 6 tablespoons chilled unsalted butter
- 1 large egg plus 1 egg yolk (at room temperature)
- 3 1/2 cups all-purpose flour plus extra for dusting
- 1/2 teaspoon salt
- 1 cup cranberry sauce homemade or store-bought
- 1/2 teaspoon cinnamon
- Zest of 1 orange
Instructions
- Warm the milk in a microwave-safe measuring cup for 15–20 seconds until it feels warm to the touch. Sprinkle the yeast over the milk and let it proof for 5–10 minutes, until foamy.
- In a food processor, pulse together the sugar, flour, and salt. Add the chilled butter, cubed, and pulse until the mixture resembles coarse crumbs.
- Stir the eggs and orange zest into the yeast mixture. With the food processor running, slowly pour in the liquid until the dough forms a ball. Add up to 1/4 cup more milk if the dough seems too dry.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towl, and let it rise in a warm spot for 2 hours, or until doubled in size.
- Roll the dough into a 10x16-inch rectangle on a floured surface.
- Spread the cranberry sauce evenly across the surface, leaving a small border around the edges.
- Starting at the long edge, roll the dough tightly into a cylinder. Pinch the seam to seal.
- Slice the log into 11–12 rolls, about 1–1.5 inches thick.
- Arrange the rolls in a greased baking dish, leaving a little space between each for rising.
- Cover with a towel and let rise for another hour.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the rolls generously with the orange syrup.
- Bake for 25–30 minutes, or until golden brown.
- While still warm, brush the buns with more syrup for a glossy, flavorful finish
Notes
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.
Orange and Honey Syrup
Ingredients
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Combine orange juice, honey, butter, and vanilla in a saucepan over medium heat. Stir until the honey dissolves.
- Bring to a boil, then reduce to a simmer, cooking for 4–6 minutes until the syrup thickens slightly. Let cool.
Enjoy!
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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!