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cranberry-orange breakfast buns

This recipe creates soft, sweet breakfast buns infused with the bright flavors of cranberry and orange. A rich, buttery yeast dough is filled with brown sugar, cranberries, and orange zest, then baked until golden and topped with a zesty orange icing, perfect for a special morning treat.
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Course Breakfast, lunch/dinner
Cuisine American
Servings 16 people
Calories 4996.3 kcal

Equipment

  • 1 Stand Mixer Or a large mixing bowl and sturdy wooden spoon
  • 1 Rolling Pin
  • 1 9x13 inch Baking Pan Or two 8-inch square pans
  • 1 Zester For orange zest
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • Dough:
  • 4 large egg yolks
  • 1 large whole egg
  • 1/4 cup 50 grams granulated sugar
  • 6 tablespoons 85 grams butter, melted, plus additional to grease pan
  • 3/4 cup 175 ml buttermilk
  • Zest of 1 orange finely grated (to be used in dough and filling, below)
  • 3 3/4 cups 470 grams all-purpose flour, plus more for dusting counter
  • 1 packet 7 grams or 2 1/4 teaspoons instant dry yeast
  • 1 1/4 teaspoons coarse or kosher salt or more to taste
  • 1 teaspoon oil for bowl
  • Filling:
  • 1 1/2 tablespoons 20 grams butter
  • 1 cup 190 grams packed light brown sugar
  • 1 cup 115 grams fresh cranberries
  • Orange zest leftover from above
  • Icing:
  • 3 1/2 tablespoons 55 ml orange juice
  • 2 cups 240 grams powdered sugar

Instructions
 

  • Prepare Dough: In a large bowl or stand mixer, whisk egg yolks, whole egg, sugar, melted butter, buttermilk, and orange zest. Separately, combine flour, instant yeast, and salt. Gradually add dry ingredients to wet, mixing until a soft dough forms.
  • Knead and First Proof: Knead the dough for 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  • Prepare Filling: While dough rises, melt 1 1/2 tablespoons butter. In a medium bowl, combine melted butter, brown sugar, fresh cranberries, and the remaining orange zest.
  • Shape Buns: Once dough has doubled, punch it down gently. Turn onto a lightly floured surface and roll into a large rectangle, approximately 12x18 inches.
  • Spread Filling and Roll: Spread the cranberry-orange filling evenly over the dough, leaving a small border on one long edge. Tightly roll the dough from the opposite long edge towards the border.
  • Cut and Second Proof: Slice the rolled dough into 16 even pieces, about 1-inch thick. Arrange the buns in a generously buttered 9x13-inch baking pan, leaving a little space between each. Cover and let rise again for 30-45 minutes, or until noticeably puffy.
  • Bake: Preheat oven to 375°F (190°C). Bake the buns for 25-30 minutes, or until golden brown and cooked through.
  • Prepare Icing: While buns cool slightly, whisk together orange juice and powdered sugar in a small bowl until smooth.
  • Glaze and Serve: Drizzle the icing generously over the warm buns.
  • Cool and Enjoy: Allow buns to cool slightly before serving warm for a delightful breakfast or brunch.

Notes

For the dough, ensure your buttermilk and eggs are at room temperature for optimal yeast activation and a smooth dough. Avoid over-kneading, which can result in tough buns. When zesting the orange, be careful to only get the vibrant orange part, as the white pith can be bitter. The filling's cranberries can be fresh or frozen; if using frozen, do not thaw them first to prevent excess moisture. For best results, don't overcrowd your baking pan; give the buns space to rise and bake evenly. Overbaking will dry out the buns, so pull them when golden brown. The icing consistency is key; add orange juice gradually for a pourable, yet not too thin, glaze. A touch of finely grated ginger or a pinch of cardamom in the filling can add another layer of aromatic complexity.