Irresistible 8-Minute Cranberry Sticky Buns Recipe

There’s something magical about the smell of warm cranberry sticky buns baking in the oven that instantly puts me in a holiday mood. I first fell in love with this recipe years ago when my aunt showed up at Thanksgiving with a pan of these gooey, cranberry-packed treats. The tart cranberries mixed with that sweet cinnamon sugar filling? Absolute perfection. What I love most is how easy they are to make – no yeast, no waiting for dough to rise, just quick, mix-and-bake goodness that tastes like you spent all day in the kitchen. Trust me, once you try these, they’ll become your new holiday morning tradition too.

Why You’ll Love These Cranberry Sticky Buns

These buns are my go-to when I need a showstopper dessert without the fuss. Here’s why they’re absolutely worth making:

• Quick & easy: No yeast means no waiting – from bowl to oven in under 20 minutes.
• Perfect flavor balance: Tart cranberries cut through the sweet, sticky glaze like little bursts of holiday cheer.
• Holiday magic: That cranberry-cinnamon aroma filling your kitchen? Pure December joy in pastry form.
• Crowd-pleaser: I’ve yet to meet someone who doesn’t go back for seconds (or thirds!).

Seriously – these disappear faster than cookie swaps at Christmas!

Ingredients for Cranberry Sticky Buns

Gathering your ingredients is the first step to cranberry sticky bun bliss! Here’s what you’ll need to make that dreamy, gooey magic happen:

• 2 cups all-purpose flour – spooned and leveled, not packed
• 1/4 cup granulated sugar – just enough to sweeten the dough
• 1 tbsp baking powder – our quick-rise secret weapon
• 1/2 tsp salt – balances all that sweetness
• 1/2 cup unsalted butter, cold and cubed – I pop mine in the freezer for 10 minutes first
• 3/4 cup milk – whole milk makes the richest buns
• 1 cup cranberries – fresh gives that perfect tang, but frozen works great too (no need to thaw!)
• 1/2 cup brown sugar – packed tight for that caramel-like filling
• 1 tsp cinnamon – warm spice that makes it smell like holidays
• 2 tbsp butter, melted – for brushing on the dough
• 1/2 cup powdered sugar + 1 tbsp milk – our simple “oh wow” glaze

Pro tip: Measure everything before starting – it makes the process so much smoother when that dough craving hits!

How to Make Cranberry Sticky Buns

Okay, let’s get to the fun part – making these beauties! I’ve broken it down into simple steps so you can nail these buns on your first try. Don’t let the layers intimidate you – it’s way easier than it looks.

Preparing the Dough

First things first – preheat that oven to 375°F (190°C). Now grab a large bowl and whisk together your flour, sugar, baking powder and salt. Here’s my trick: I like to whisk the dry ingredients right in the bowl I’ll use later – fewer dishes to wash!

Next comes the butter – cold and cubed is key here. Use your fingers or a pastry cutter to work it into the flour until you get pea-sized crumbs. You want to see little butter flecks – those will make your buns beautifully flaky.

Assembling the Buns

Pour in the milk and stir just until a soft dough forms – don’t overmix! Turn it onto a lightly floured surface (my grandma’s wooden board works best) and gently roll into a rectangle about 12×8 inches.

Brush that melted butter all over – this is your flavor glue! Sprinkle evenly with brown sugar, cinnamon, then scatter those gorgeous cranberries like edible jewels. Now roll it up tightly from the long side – think cinnamon roll style.

Use dental floss (trust me!) to cut into 8 equal slices. Place them spiral-side up in your greased baking dish – they’ll cozy up together and rise beautifully.

Baking and Glazing

Pop them in the oven for 23-25 minutes – you’ll know they’re done when golden brown and smelling irresistible. While they bake, whisk powdered sugar and milk for your glaze.

Here’s the best part: drizzle that glaze over the warm buns while they’re still in the pan. The heat helps it soak in just enough without making them soggy. Let them sit for 5 minutes (if you can resist!) before serving.

Tips for Perfect Cranberry Sticky Buns

After making these buns more times than I can count, here are my can’t-miss tips for cranberry sticky bun perfection:

• Cold butter is non-negotiable – I keep mine in the freezer right up until mixing for maximum flakiness
• Fresh cranberries give the best pop – but if using frozen, don’t thaw them (they’ll bleed color everywhere!)
• Roll tight, slice clean – dental floss gives perfect cuts without squashing your beautiful spirals
• Don’t overbake – pull them out when they’re just golden, even if they look slightly underdone in the center

And my secret? Let them sit for 5 minutes before devouring – that glaze needs time to work its magic!

Variations for Cranberry Sticky Buns

While I adore the classic version, sometimes I love mixing things up! Here are my favorite twists on these sticky buns:

• Orange zest magic – Add a tablespoon to the filling for bright citrus notes that make the cranberries sing
• Nutty crunch – Sprinkle chopped walnuts or pecans over the filling before rolling for texture
• Cozy spice upgrade – A pinch of cardamom or nutmeg in the cinnamon sugar takes these to holiday spice heaven
• Maple love – Swap half the brown sugar with maple syrup for deeper flavor

The best part? Each variation tastes like a whole new treat!

Serving and Storing Cranberry Sticky Buns

Nutritional Information

Each cranberry sticky bun packs about 280 calories with that perfect sweet-tart balance we love. Remember – these are estimates (my generous glaze pours might tip the scales!). Exact values change based on your specific ingredients and how big you slice those irresistible spirals.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?
You can, but they won’t give you that same juicy pop! If using dried, soak them in warm orange juice for 10 minutes first to plump up. And go easy – about 1/2 cup instead of a full cup, since dried cranberries are sweeter and more concentrated.

How long do these sticky buns stay fresh?
Honestly? They rarely last more than a day in my house! But stored properly in an airtight container, they’ll stay delicious for 2 days at room temp. After that, the glaze starts to soak in too much. You can freeze them (unglazed) for up to a month – just warm and glaze before serving.

Can I make these ahead for Christmas morning?
Absolutely! Prep the rolls the night before – just stop before baking. Cover tightly and refrigerate. In the morning, let them sit at room temp for 20 minutes while the oven preheats, then bake as usual. The smell will wake everyone up better than any alarm clock!

Why did my buns come out dry?
Two likely culprits: overmixing the dough (keep it tender!) or overbaking. Pull them when they’re just golden – they’ll keep cooking a bit from residual heat. And don’t skip brushing with melted butter before adding the filling – that’s your moisture insurance!

Share Your Results

Did you make these buns? I’d love to hear how they turned out! Leave a comment or snap a photo of your cranberry masterpiece – nothing makes me happier than seeing your baking wins.

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