Cranberry Biscuit Cinnamon Buns

Cranberry Biscuit Cinnamon Buns 6


Cranberry Biscuit Cinnamon Buns

If you love the taste of cinnamon buns but don’t have the time to make the traditional yeast variety, this quick dough for Cranberry Biscuit Cinnamon Buns is not only equally delicious, it can be made in a fraction of the time.  

Much quicker to put together, you can make them in the morning to have for breakfast or brunch – and there’s no rising time required. Reminiscent of not only biscuits but of flaky pie pastry, the original recipe is from a previous milk calendar. It said to bake them together in a round cake pan, and while that would be very tasty I wanted more caramelization or ‘crispy bits’ as some fondly refer to them.

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I chose to bake them individually, using a 12 cup muffin pan, and adding the cranberries was simply a burst of genius, in my opinion. Since I always buy extra at Thanksgiving, I have stash in the freezer – and not just for cranberry sauce or compote.

Cranberry Biscuit Cinnamon Buns

This recipe is one I’ll certainly go back to, altering the ingredients for the delicious swirl. Like all things you make yourself, you can customize them to your liking. The first time I made these I followed the recipe to the letter. They were so remarkably easy to put together, I couldn’t wait to make them again – and this version with festive cranberries was born!

Cranberry Biscuit Cinnamon Buns

Years ago I baked in a café in Vancouver that made a similar cinnamon bun recipe, and it was one of the most popular baked items sold. Making these brought back some fond memories, and also had me wondering what my former boss would think of this version!

Cranberry Biscuit Cinnamon Buns
Yields 12
A quick biscuit type dough replaces traditional yeast dough, and the bright jewels of the tart, burst cranberries add a spectacular holiday feel to this recipe.
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the filling
  1. 1/3 cup unsalted butter, very soft
  2. 1/2 cup packed brown sugar
  3. 2 teaspoons ground cinnamon
  4. 3/4 cup, approx. fresh/frozen cranberries
For the biscuit dough
  1. 2 1/4 cups all-purpose flour (or sub in some oat and/or whole wheat flour)
  2. 2 tablespoons sugar
  3. 2 tablespoons baking powder
  4. 1/4 teaspoon salt
  5. 1/3 cup cold butter, cubed
  6. 1 cup milk
For the glaze
  1. 3/4 cup icing sugar, sifted
  2. 2 teaspoons approx. water (may need a few drops more/less)
Instructions
  1. Preheat oven to 425º and spray a 12-cup muffin pan.
  2. In bowl, mash together butter, brown sugar & cinnamon until blended, set aside.
  3. In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is crumbly. Pour in milk; stir with a fork until soft dough forms.
  4. Turn out onto lightly floured surface and knead lightly until smooth. Keeping surface floured, roll out to 16 x 10-inch rectangle; spread with filling and sprinkle with cranberries, pressing them down lightly in the brown sugar filling, and leaving a 1-inch border along 1 long edge.
  5. Starting at opposite edge, roll up jelly roll style; pinch seam to seal. Cut into 12 slices. Place cut side down in prepared muffin pan. Bake for 15 - 20 minutes or until rolls are browned in the center; remove from oven and let cool in the pan.
  6. Drizzle with as much/little glaze as you like, and serve.
Notes
  1. *well wrapped, leftovers will freeze well.
Adapted from Milk Calendar
Adapted from Milk Calendar
farm girl city chef http://www.farmgirlcitychef.com/

6 thoughts on “Cranberry Biscuit Cinnamon Buns

  • David Seo

    This is the perfect cinnamon bun for all ages. It has just the right amount of sweetness, and the cranberries really add a healthy and fresh taste. Excellent!

    • joanne Post author

      Hi David, thanks so much for taking the time to post such an awesome comment; I too think the cranberries add a lot to the recipe!

  • Mary Sardella

    I loved this biscuit. I always find the aroma of Cinnamon so inviting. A great biscuit to serve at breakfast or brunch. I would enjoy it at any time of day, deliciously moist for a biscuit. I anticipated it would be too sweet, but not at all. If I were to overindulge as unfortunately I too often do, I could eat 2.

    • joanne Post author

      Hi Mary, I know what you mean about cinnamon’s addictive powers! Thanks again, for posting yet another lovely comment – much appreciated.

  • Danielle LaPointe

    What a lovely holiday treat – I love anything cinnamon! The non-yeast dough was flaky, soft and delicious.

    • joanne Post author

      Hi Danielle, cinnamon is magical… isn’t it? Wouldn’t these be great to serve for Christmas morning? Picture the present opening lovely chaos, with wafts of cinnamon drifting in air! Thanks for taking the time to post again~

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