Oatmeal-Cranberry Sticky Buns




1/2 Cup Plus 1/3 Cup Dark Brown Sugar, Packed

1/4 Cup Butter, Diced (1/2 Stick)

1/4 Cup Dark Corn Syrup

3/4 Teaspoons Pecan Halves

1/2 Cup Sweetened Dried Cranberries

3/4 Teaspoons Ground Cinnamon



2 Cups All-Purpose Flour

1/2 Cup Quick Cooking Oats

2 Tbsp Sugar

2-1/2 Teaspoons Baking Powder

3/4 Teaspoons Salt

6 Tbsp Butter, Diced

3/4 Cup Buttermilk

3 Tbsp melted Butter


Position rack in center of oven preheat to 375F. Spray 10x2 inch round cake pan with non-stick cooking spray.

Filling: Combine 1/2 cup brown sugar, 1/4 cup butter, and corn syrup in a medium saucepan. Whisk over medium heat until sugar melts, about 2 minutes. Remove from heat. Whisk in vanilla.

Spread syrup in prepared pan. Arrange pecans in pan evenly over syrup. Mix 1/3 cup sugar, cranberries and cinnamon in small bowl. Set aside

Buns: Whisk together, flour, oats, sugar, baking powder and salt in a large bowl. Cut in diced butter, until mixture resembles coarse meal. Add buttermilk, and toss, using fork, until moist clumps form (add more buttermilk if to dry). Gather into a ball. Roll dough out on floured surface to a 16x18 inch rectangle. Brush with 2 tbsp melted butter; sprinkle with cranberry-cinnamon mixture, pressing to adhere. Starting at 1 long side, roll up jelly roll style. Cut dough log crosswise into 8 equal pieces. Place 1 piece, cut side down, center of prepared pan, arrange remaining slices around center. Press each to flatten slightly. Brush tops with 1 tablespoon butter.

Bake buns until tester inserted into dough comes out clean, about 35 minutes. Remove buns from oven and let stand 1-2 minutes. Place platter over pan and invert; scraping syrup left in pan over buns. Cool for 30 minutes. Serve warm or at room temperature.



4-8 servings


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