Best 6 Cranberry Pistachio Sticky Buns Recipes

EASY CRANBERRY-PECAN STICKY BUNS

Steps:

• Preheat oven to 375°. In a small bowl, mix brown sugar, butter, maple syrup and orange zest. Spread onto bottom of a greased 8-in. round baking pan. Sprinkle with cranberries and pecans., In another bowl, mix sugar and cinnamon. Remove crescent dough from can, but do not unroll; cut crosswise into 12 slices, about 1/2-in. thick. Dip both sides in cinnamon-sugar; place in baking pan, cut side down. Sprinkle any remaining cinnamon-sugar over tops., Bake, uncovered, 18-22 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

PISTACHIO MORNING BUNS

Steps:

• Toast the pistachios: Arrange an oven rack in the center position and heat oven to 350 degrees. Scatter the pistachios on a rimmed baking sheet and bake, shaking once, until they're golden brown and nutty smelling, 6 to 10 minutes. Remove from the heat and set aside to cool completely. Very finely chop the pistachios or crush them beneath a heavy pot, and set aside.
• Make the filling: In a small bowl, combine the sugar, lemon zest, cardamom and salt, and mix with your fingertips, rubbing in the lemon zest until the mixture is fragrant and well combined. Set aside 1/4 cup of the mixture for sprinkling over the baked buns, then combine the remaining sugar mixture with the chopped pistachios and set aside.
• Combine 1/2 cup butter and the honey in a small saucepan, and warm over low heat, stirring occasionally, until the butter is melted and the mixture is combined. Remove from the heat and set aside.
• Prepare the pans: Using a pastry brush, brush the bottom and sides of a 13-by-9-inch baking dish with the remaining tablespoon of room temperature butter, then set the pan aside.
• Roll out the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Dust underneath and on top of the dough with a bit of flour, then roll it out into a rectangle measuring about 22 inches long, 12 inches wide, and a scant 1/4 inch thick, dusting with more flour if necessary to prevent sticking. Try to work quickly to prevent the dough from warming, which will make it harder to slice the buns.
• Fill and form the buns: Dust off any excess flour, then brush the entire surface of the dough with all but 3 tablespoons of the honey butter mixture. (Reserve the remaining honey butter mixture for brushing over the baked buns.) Sprinkle the pistachio mixture evenly across the surface, pressing it gently into the dough so it adheres. Starting at one of the longer sides, roll the dough into a tight log. If the dough seems very soft, slide the log onto a baking sheet and chill until firm enough to slice, 10 to 15 minutes. Use a serrated knife to slice off the ends of the log, then cut it crosswise into three even sections. Cut each section into five even pieces, so you have 15 total. Arrange each piece cut side up in the prepared baking dish, forming a 3-by-5 grid.
• Proof the buns: Cover the pan with plastic wrap and let rise at room temperature until the buns are all touching, very puffed, and about doubled in size, 1 1/2 to 2 hours.
• Meanwhile, arrange an oven rack in the center position and heat the oven to 350 degrees.
• Bake the buns: Uncover the pan and transfer the buns to the oven. Bake, rotating the pan 180 degrees after 15 minutes, until the buns are golden brown all over, 20 to 25 minutes. Remove from the oven and immediately brush with the reserved honey butter. Sprinkle the reserved sugar mixture evenly over top, then let the buns cool completely in the pan.
• Serve: Use a small serrated knife to cut between the buns and all around the pan, then lift them out one at a time.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.

CRANBERRY STICKY BUNS

Steps:

• DOUGH: Mix together yeast, milk and sugar.
• Set aside to bloom.
• Mix the salt, mace and flour together.
• Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
• Mix for at least 10 minutes, or until smooth and satiny in texture.
• Add flour as needed.
• Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
• Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
• FILLING: Mix the nuts together.
• Mix all remaining ingredients together along with half of the walnut-pecan mixture.
• Set aside.
• TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
• Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
• ASSEMBLY: Roll the dough into a rectangle approximately.
• 12 x 18 inches.
• Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
• Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
• Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
• Cover and proof until nearly doubled.
• Bake at 350 degrees F.
• for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
• Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
• Cool and serve.