Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup orange juice
- 1/2 cup dried cranberries
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons orange juice
- 2 tablespoons honey
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer or hand mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer or using a hand mixer, beat together the melted butter, buttermilk, and egg until combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Spread the dough into the prepared cake pan.
6. In a small bowl, combine the orange juice, cranberries, brown sugar, melted butter, orange juice, and honey. Mix until combined.
7. Spread the cranberry mixture over the dough in the cake pan.
8. Bake for 25-30 minutes, or until golden brown.
9. Let cool for 10 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10 servings
Nutritional Information (per serving):
Calories: 300
Fat: 15g
Carbohydrates: 37g
Protein: 3g
Substitutions for Ingredients
- All-purpose flour: You can substitute whole wheat flour for the all-purpose flour.
- Buttermilk: You can substitute plain yogurt or milk for the buttermilk.
- Orange juice: You can substitute apple juice or pineapple juice for the orange juice.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the cranberry mixture for a crunchy topping.
- Substitute dried cherries or blueberries for the cranberries.
- Add 1 teaspoon of ground cinnamon to the cranberry mixture for a hint of spice.
Tips and Tricks:
- Make sure to spread the dough evenly in the cake pan before adding the cranberry mixture.
- Let the sticky buns cool completely before cutting into them.
Storage Instructions:
Store the sticky buns in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the sticky buns in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the sticky buns with a dollop of whipped cream or ice cream.
- Drizzle melted chocolate over the sticky buns for a decadent treat.
Garnishes:
- Chopped walnuts or pecans
- Chopped fresh or dried fruit
- Powdered sugar
- Chocolate chips
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the sticky buns are not golden brown after baking, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure to store the sticky buns in an airtight container at room temperature.
- Do not leave the sticky buns out at room temperature for more than 2 hours.
Food History:
Sticky buns are a type of sweet roll that originated in the United States in the 19th century. They are traditionally made with a sweet dough that is rolled up with a filling of butter, sugar, and spices.
Flavor Profiles:
The orange-cranberry sticky buns have a sweet and tart flavor with a hint of orange and a hint of spice from the cinnamon.
Serving Suggestions:
- Serve the sticky buns for breakfast or brunch.
- Serve the sticky buns as a dessert with a scoop of ice cream.
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