Cranberry Pistachio Sticky Buns recipe

 

Cranberry Pistachio Sticky Buns

"The colors and taste of this unique dish recipe sticky bun make it perfect for your next Home and holiday party"

Ingredients 

• For the dough:

• • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 1 large egg

• For the filling:

  • 1/2 cup dried cranberries
  • 1/2 cup shelled pistachios, chopped
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon

• For the sticky glaze:

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 2 tablespoons honey

Times:

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 3 hours (including rising time)

Instructions

1.Arrange rolls on top of the pistachios and dried cranberries.

2.Sprinkle pistachios and dried cranberries evenly on the bottom of a 9 x 13 pan, sprayed with nonstick spray.

3.Pour the mixture evenly over all the rolls.

4.Combine butter, brown sugar, cinnamon, pudding mix, milk, and extract.

5.Cover with a sprayed plastic wrap. Let rise 3 to 5 hours, until rolls double in size.

6.Remove wrap and place pan on a baking sheet to catch any drippings. Bake at 350ºF 20-30 minutes or until golden brown and the sauce is bubbling.

7.Immediately after baking, carefully invert onto a serving plate

OVERNIGHT
METHOD: Complete steps 2 and 3 with frozen rolls and cover with plastic wrap. Place pan in the refrigerator overnight. Take the pan out of the refrigerator. Make sure dough does not exceed the top of the pan. You may need to let it continue to rise slightly at room temperature until double in size. This is a great time to preheat your oven. Follow regular baking instructions on steps 6 and 7.