Cranberry Nut Sticky Buns

Something Extra
Holiday 2015

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Happy holidays from Something Extra!


Cranberry Nut Sticky Buns

Cranberry Nut Sticky Buns
1 loaf frozen bread dough, thawed
1½ cups Raley's Brown Sugar
1 cup dried cranberries
1/2 cup pecans, toasted
4 tbsp. Sunnyside Farms Butter, melted
2 tsp. cinnamon
1½ tsp. Raley's Salt, divided
1/2 cup Raley's Powdered Sugar
1 orange, juiced and zested

Prep: 25 minutes, Stand/Rise: 1 hour, Cook: 45 minutes, Serves: 8

1. Preheat oven to 350˚F and grease 8 cupcake cups with butter or nonstick baking spray.

2. Roll dough out on a lightly greased surface into a 1/2-inch thick large rectangle. Stir together brown sugar, cranberries, pecans, butter, cinnamon and 1 tsp. salt in a large bowl.

3. Spread half of sugar mixture over dough. Starting at long end, roll into a tight cylinder. Use a sharp knife to cut into 2-inch pieces. Place a scoop of remaining sugar mixture into each cup of prepared pan, then top with dough. Cover and let rise for 1 hour.

4. Bake for 45 minutes or until golden brown. Remove from oven and turn pan over onto a platter; let cool. Once cooled, stir together powdered sugar, remaining 1/2 tsp. salt and orange zest. Drizzle over buns.

Nutritional Information:
516 calories, 7 g protein, 13 g total fat (4 g sat.), 95 g carbohydrate, 5 g fiber, 66 g sugar,15 mg cholesterol, 771 mg sodium, 14 points


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