[This post about cranberry white chocolate sticky buns is sponsored by ALDI.]
I’m all about holiday brunch this season.
Last year we had an unexpected holiday brunch and this year I’m turning it into a regular tradition. First on the menu: sticky buns.
Cranberry white chocolate sticky buns, to be exact. They’re the perfect festive breakfast for December mornings.
I’m excited to partner with ALDI for the holidays. Right now I’m deep into an ALDI obsession — their holiday treats are so good, and they carry so many baking essentials. For these sticky buns I used products from ALDI like Baker’s Corner All-Purpose Flour, Baker’s Corner Active Dry Yeast, Baker’s Corner Granulated Sugar, Baker’s Corner White Baking Morsels and Brown Sugar. They really have everything I need for baking season.
Let’s talk about these sticky buns. They’re phenomenal — full of seasonal flavor and surprisingly straightforward to make.
The base is a classic enriched sticky-bun dough that rises well, rolls smoothly and slices easily. The filling is special: melted butter and sugar paired with a quick fresh cranberry compote and creamy white chocolate chips.
Once the rolls are shaped, they bake on top of a cranberry caramel that melts into gooey, fruity bliss in the oven. The caramel is spooned into the muffin tins first so the buns bake into a shiny, jammy topping and can be inverted onto a platter when they’re done.
The cranberry caramel is simply a quick caramel sauce simmered with fresh cranberries. As the cranberries burst, the caramel takes on a pretty pink hue and becomes glossy and fruity. There’s usually extra caramel — use it for drizzling on top.
To make things easy, I baked these in a Crofton Mega Bakeware muffin pan that holds 24 buns — ideal for holiday crowds. It bakes everything evenly in one pan, so you only need one bake time. I love that ALDI carries high-quality bakeware and kitchen finds during the holiday season.
Every time I shop ALDI during the holidays I find new and useful items for baking and hosting. From bakeware to specialty ingredients, their selection has made my holiday prep easier and more fun.
Who else is making sticky buns this weekend?
Sticky Buns
Cranberry White Chocolate Sticky Buns
Pin Recipe
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Ingredients
Buns
- 2/3 cup whole milk
- 6 tablespoons Baker’s Corner Granulated Sugar
- 2 teaspoons Baker’s Corner Active Dry Yeast
- 2 large eggs
- 2 3/4 cup Baker’s Corner All-Purpose Flour plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened and cut into pieces
- melted butter for brushing
Cranberry caramel
- 1/2 cup unsalted butter
- 1 cup loosely packed Baker’s Corner Brown Sugar
- 1 cup heavy cream
- 1/3 cup honey
- 1/4 teaspoon salt
- 3/4 cup fresh cranberries
- 1/2 teaspoon vanilla extract
Filling
- 1 cup fresh cranberries
- 3 tablespoons orange juice
- 1/4 cup Baker’s Corner Granulated Sugar
- 1/2 cup unsalted butter melted
- 1/2 cup loosely packed Baker’s Corner Brown Sugar
- 1 teaspoon cinnamon
- 1 cup Baker’s Corner White Baking Morsels
Instructions
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Heat the milk in a saucepan over medium-low until just warm (about 105–110°F). Stir in 1 tablespoon sugar, sprinkle the yeast over the top and let sit until foamy, about 5 minutes. Whisk in the eggs until smooth.
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Place the flour and salt in the bowl of a stand mixer. Slowly add the milk mixture and mix on low until combined. Add the butter, one piece at a time, beating after each addition. Mix on medium-high for 5 minutes to knead the dough until silky and smooth. Transfer to an oiled bowl, cover and let double in size 1–2 hours.
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While the dough rises, make the cranberry filling. Combine cranberries, orange juice and granulated sugar in a saucepan over medium heat. Stir until the sugar dissolves, bring to a simmer and cook 5–6 minutes until cranberries begin to break down and the mixture thickens. Remove from heat and cool completely. This can be made ahead.
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Just before baking, make the cranberry caramel. Melt the butter in a saucepan over medium heat, then stir in the brown sugar, cream, honey, cranberries and salt. Bring to a boil, reduce to a simmer and cook 3–4 minutes until glossy and cranberries start to burst. Remove from heat and stir in vanilla. Let cool slightly to thicken.
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Roll the dough on a floured surface into a rectangle about 18 x 12 inches. Brush with melted butter. Mix sugar and cinnamon and sprinkle over the dough. Spread the cooled cranberry filling evenly and sprinkle white baking morsels on top. Roll tightly from a long edge into a log, trim the ends and slice into 24 rounds (about ½ inch each). Place the rounds into the muffin pan on top of the cranberry caramel. Brush with melted butter, cover and let rise in a warm spot 30–45 minutes.
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Preheat the oven to 350°F. Bake the buns, uncovered, 30–35 minutes. Remove from the oven and invert the muffins onto a serving platter so the caramel is on top. Drizzle with any remaining cranberry caramel and serve warm.
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Cranberry caramel — say it again.