Cranberry and cinnamon buns
It’s time for deicious cranberry and cinnamon Christmas buns!
This is a Christmas spin on the fabulous Chelsea bun. Full of cranberries, cinnamon, ginger, nutmeg and cloves. The smell of the buns is a treat and you won’t be able to refuse such a wonderful and tasty bun.
This recipe is adapted from Paul Hollywood’s recipe for Chelsea buns.
For the buns
500g strong white flour
1 tsp salt
7g sachet fast-acting yeast
300ml warm milk
40g unsalted butter, plus a little extra for greasing
For the filling
25g melted unsalted butter
1 orange, zest only, grated
75g soft brown sugar
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp mixed spice
1 tsp ginger
150g dried cranberries
2 tbsp apricot jam
200g icing sugar
1 orange zest
pinch of ground nutmeg
- Mix the flour and salt in a bowl and then mix in the dried yeast.
- Put the butter and milk together in a saucepan and warm until the butter has melted and the liquid is warm. Add the warm milk/butter mixture to the flour with the egg and combine all the ingredients to form a soft dough. Make sure the liquids aren’t too hot as if they are they will cook the egg. It should be warm to the touch.
- On a floured surface knead the dough for 5 minutes. The warm dough is really lovely to work especially as it’s so cold at the moment.
- Place the dough in an oiled bowl and leave to double in size for 1 hour somewhere warm.
- Knock back the dough and roll in out into a rectangle about 30x20cm
- Brush the dough evenly with melted butter and sprinkle over the filling evenly – the cranberries, sugar, orange zest and spices.
- Roll the dough tightly from the longest side (see photograph below). When tightly rolled placed the roll with the seam side down while. Using a sharp knife cut the pieces. I measures how long the rectangle became after rolling and divided it by 9 so I could get the exact cm to make them equal but they were roughly about 4cm thick.
- Line and grease a deep roasting tin or baking tray.
- Place the 9 buns into the tin and leave a finger gap between them so when they rise they will touch slightly and be a easy to tear apart.
- Place in a plastic bag and leave in a warm place to rise for about 30-45 mins.
- Preheat oven to 190C/375F/Gas 5.
- When the buns have doubled in size, put them in the oven and bake for 20-25 minutes until golden-brown.
- Remove from the oven and leave for about 10 minutes before moving them to a cooling rack.
- In a saucepan melt the apricot jam with a teaspoon of water and brush over the buns while they are still warm to create a gorgeous glossy glaze.
- Mix together the icing sugar, orange zest, nutmeg and two tablespoons water. Drizzle over the cooled buns and allow to set before serving.
The dough rolled out. It was a lovely smooth dough.
Cranberries and the start of the sugar.
It looks a lot of sugar and it is.
Starting to roll it up.
Cutting out the slices.
The rolls look so cute!
Ready to roll and rise.
Fresh out of the oven – looking good and shiny with it’s glaze.
Iced and ready to eat.
Happy Baking x