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1/2 cup dried cranberries
2 tbsp orange juice
1/4 cup unsalted butter, at room temperature
1/2 cup lightly packed brown sugar
2 tsp ground cinnamon
1 tsp nutmeg
all-purpose flour
1 ball refrigerated pizza dough, about 750 g
1 cup pecan halves
1 tbsp instant coffee granules
1 tbsp boiling water
1 tbsp butter, at room temperature
1 tbsp corn syrup
1/3 cup icing sugar
Preheat oven to 350F (180C). Lightly oil an 8-in. (2-L) square baking dish. Place cranberries and juice in a small bowl. Microwave, covered, until hot, 30 sec. Stir well. In a bowl, stir butter with brown sugar, cinnamon and nutmeg. Stir in cranberry mixture. Lightly dust a large cutting board with flour. Roll dough into a 6x12-in. (15x30-cm) rectangle. Spread with butter mixture, leaving a 1/2 in. (1 cm) border. Beginning at the long side, tightly roll up dough. Using a serrated knife, slice into 9 pieces. Scatter pecans in one layer over bottom of baking dish. Then place each roll, cut-side down, in baking dish.
Bake in centre of oven until buns are golden, 35 to 40 min. Meanwhile, in a bowl, stir coffee with boiling water until dissolved. Whisk in butter and corn syrup. Whisk in icing sugar until no lumps remain.
When buns are golden, remove from oven and let stand 2 min. Place a baking sheet on top of pan holding buns. Using oven mitts, carefully invert. Remove pan. Drizzle buns with glaze just before serving (otherwise it will melt into buns). If glaze is too thick to drizzle, thin with 1/2 tsp (1 mL) of warm water. Buns will keep well at room temperature up to 1 day or wrap and freeze up to 1 month.
Calories 432, Protein 6.8g, Carbohydrates 62.7g, Fat 18.2g, Fibre 3g, Sodium 382mg.
Wake the family with the wafting aroma of cinnamon-sugar and toasty pecans on freshly baked sticky buns.
Prepare buns, but don't bake. Prepare glaze. Wrap both separately and refrigerate overnight. Uncover and bake, straight from the fridge, as directed above, and add a little more glaze. Reheat glaze on low in microwave.