Cinnamon Cranberry Walnut Buns with an Orange Maple Glaze

Yield: 12 servings

Ingredients:

For Dough 

  • 1/4 ounce Instant yeast
  • ½ cup Scaled milk
  • 1/4 cup Sugar
  • 1/3 cup Melted butter
  • 1 tsp Salt
  • 1 each Egg
  • 4 cups All-purpose flour

 

For Filling 

  • ½ cup Melted butter
  • 1/4 cup Brown sugar
  • 1/2 cup Sugar
  • 3/4 cups Dried cranberries
  • 3/4 cups Chopped walnuts

 

For Glaze 

  • 4 Tbs Soften butter
  • 2 cups Powder sugar
  • 1 tsp Vanilla extract
  • 6 tbs Maple syrup
  • 1 each Orange zest

 

Instructions:

First dissolve the yeast in warm water. While yeast is activating in a large mixing bowel mix the milk ,sugar, salt, egg and melted butter. Next add 2 cups of flour and combine until smooth on medium speed. Take the yeast/water mixture along with remaining flour and incorporate on medium till dough forms. remove dough from mixer and kneed for 5-10 minutes on a lightly floured surface. Place dough in a lightly greased bowel covered and placed in Convection Steam Oven at 85 degrees on Convection Humid for 1 hour.

Once dough has doubled in sized remove from bowel and place on a floured surface and roll into a 15 x 9-inch rectangle. In a new bowel mix brown sugar and granulated sugar. Next Place melted butter on top of rolled dough spreading with a basting brush till whole surface is covered. Sprinkle sugar mixture evenly as possible a long with dried cranberries and chopped walnuts. beginning at the top 15’’ side roll dough and pinch edge together to seal. Cut dough into 12 rolls.

Coat the bottom of a pan with butter and sprinkle lightly with sugar. Place rolls close together and Bake for 30 minutes in Convection Steam Oven on Auto-Steam Bake at 350 degrees for 30 minutes.

While buns are in oven mix powered sugar, soften butter, maple syrup, orange zest and vanilla until glaze reaches desired consistency. Spread glaze on slightly cooled buns and enjoy!