Go Back

Ginger Cranberry Orange Sweet Buns

Print Recipe Pin Recipe

Ingredients
  

Dough:

  • 3 Tablespoons of Granulated Sugar
  • 1 Tablespoon of Orange Zest
  • 300 grams of Bread Flour 2 ½ Cups
  • 1 Teaspoon of Instant Yeast
  • ½ Teaspoon of Kosher Salt
  • 2 Large Whole Eggs
  • 120 ml Whole Milk ½ Cup
  • 57 grams of Room Temperature Unsalted Butter 4 Tablespoons

Filling:

  • 3 Tablespoons of Granulated Sugar
  • 3 Tablespoons of Brown Sugar
  • 1 Tablespoon of Orange Zest
  • ¼ Cup of Dried Cranberries
  • 2 Teaspoons of Spice World MInced Ginger
  • 70 Grams of Room Temperature Unsalted Butter 5 Tablespoons

Glaze:

  • 120 grams of Powdered Sugar 1 Cup
  • 1-2 Tablespoons of Orange Juice
  • 1 Teaspoon of Spice World MInced Ginger

Instructions
 

Dough:

  • Place the sugar and orange zest in the bowl of a stand mixer and run the mixer for 30-45 seconds or massage togetherwith your finger tips.
  • Add the flour, yeast, salt, milk and eggs.
  • Using the paddle attachment, beat for 2 minutes on medium until combined.
  • With the mixer running, add the butter a tablespoon at a time and mix until all the butter is incorporated.
  • Switch to the dough hook attachment and beat at medium speed for 10-12 minutes.
  • The dough is ready when it has come away from the sides of the bowl and formed a ball around the hook. It will also look very smooth and you will be able to stretch the dough very thin without it breaking. (Window Pane Test)
  • Place the dough in a greased bowl, cover with plastic wrap and let it proof until doubled in volume, on the counter (1- 1 ½ hours) or place in the refrigerator to proof overnight.

Filling:

  • While the dough is proofing, make the filling.
  • Place the sugars, orange zest and dried cranberries in the bowl of a food processor and pulse until the cranberries have been chopped up and combined with the sugar.
  • Add the butter, ginger and cinnamon and pulse until all the ingredients are combined and it has formed a paste.

Assembly:

  • Remove the dough from the bowl and roll it into a rectangle 12” x 13.5”.
  • Cut the dough into 9 12" x 1½" strips.
  • Roll up the strips of dough.
  • Place the rolls cut side down in a 9” square pan buttered and lined with parchment paper. 3 x 3 design
  • Cover with plastic and let rise again for about 45 minutes – 1 hour or until puffy.
  • Bake at 350°F for 20-22 minutes, or until light golden brown and interior temperature measures at least 190° F.
  • Remove from the oven, let cool for about 5 minutes.
  • Remove from the pan and place on a serving dish. Drizzle with the glaze.

Glaze:

  • Whisk together the powdered sugar, orange juice and minced ginger until it is the desired consistency.