Christmas Morning Maple Cranberry Cinnamon Buns

What’s the best way to kick off Christmas morning? It definitely involves a brew, maybe a stocking and probably some form of bucks fizz. But if you want to kick it up a notch, why not serve up cinnamon buns for breakfast? Maple cranberry cinnamon buns sprinkled with chopped pistachios and drizzled with an orange glaze are the perfect way to make Christmas morning even more indulgent, especially as most of the hard work can be done the day before, so they’re ready to just stick in the oven first thing.

maple cranberry cinnamon buns

This is a combination of a couple of my older recipes, it takes the maple cranberries from my Christmas pancake recipe, and the overnight cinnamon buns I made last year, then it adds an orange wash, pistachios and a glaze. The cinnamon buns are delightfully light, especially when they’re fresh, perfect to pull apart. Arranged like a Christmas tree they’re also very visually impressive, ready for hungry and excited people to devour first thing in the morning.

Do you have any Christmas morning traditions?

Christmas cinnamon buns
Orange glazed cinnamon buns

Maple Cranberry Cinnamon Buns

Soft cinnamon buns filled with maple cranberries, drizzled with orange glaze and dusted with pistachios.
Prep Time15 mins
Cook Time20 mins
Overnight Proving8 hrs
Total Time35 mins
Servings: 12

Ingredients

For the Dough

  • 235 ml warm milk not hot
  • ½ tbsp fast acting dried yeast
  • 4 tbsp granulated sugar
  • 385 g + 2-4tbsp all-purpose flour divided
  • 1 large egg room temperature
  • 1 tbsp unsalted butter melted
  • ½ tsp salt

For the filling

  • 90 g unsalted butter softened
  • 20 g granulated sugar
  • 1 tbsp ground cinnamon
  • 75 g fresh cranberries
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp water

For the toppings

  • 2 tbsp caster sugar
  • 1 tbsp water
  • Zest of one orange
  • 150 g icing sugar
  • 1 tbsp orange juice
  • 20 g pistachios chopped

Instructions

  • In the bowl of an electric mixer, sprinkle the yeast into the flour. Leave for a few minutes then whisk in 65g of the flour and 2tbsp sugar until combined. Cover with cling film and leave to rise at room temperature for 35-40minutes so it puffs up.
  • Whisk in the remaining sugar, egg, melted butter and salt.
  • Using a dough hook attachment, set to low and add in 320g of flour, 60g at a time, making sure the flour has incorporated well after each addition. Add flour a tablespoon at a time after this until the dough is no longer sticking to a fingertip. Set to knead for 10 minutes. It should be coming away from the sides of the bowl at the end.
  • Cover and allow to rise at room temperature for 2 hours (1 hour in an oven set to 35°C), until it’s doubled in size.
  • In a small saucepan heat the water with the cranberries for a few minutes until the water starts cooking off. Add the maple and cinnamon and cook over a low heat until it starts turning syrupy. 
  • Turn out onto a lightly floured surface and roll out the dough into a 17″x10″ rectangle. Spread the softened butter over the top.
  • Whisk together the cinnamon and sugar, sprinkle the buttered dough generously all over. You’ll use all of it. Then, sprinkle over the prepared cranberries as evenly as you can.
  • Roll tightly, away from you along one of the long edges, to make a long a log.
  • Pinch the very ends together slightly, then cut them off to neaten. Divide into 12 even cinnamon rolls.
  • Place them cut side down in a prepared tin, spacing evenly to allow some space to rise, or else in a 2, 4, 3, 2, 1 formation to form a Christmas tree.
  • Cover with cling film and place in the fridge for at least 7 hours. Overnight is preferable.
  • Remove from the fridge an hour before you want to cook them so they can return to room temperature. They’ll be puffy.
  • Pre-heat the oven to 180°C(160°C fan assisted).
  • Remove the cling film, transfer to the center of the pre-heated oven and bake for 22-24 minutes, until the tops have gone golden.
  • While they are baking, combine the caster sugar in a small pan with the water and orange zest, whisking until the sugar has dissolved. Heat until it just starts to boil.
  • As soon as you’ve removed the cinnamon buns from the oven, brush them generously with the sugar syrup.
  • Leave to cool for a few more minutes before sprinkling with the pistachios.
  • Whisk the orange juice with the icing sugar until you’ve got a thick icing that should dribble off the whisk when lifted. Transfer to a piping bag and pipe over the buns in whatever pattern you desire.
  • Best served fresh.

Overnight Cinnamon Buns

Overnight cinnamon rolls

As I already alluded to, I changed jobs recently. In my old job we had a meeting on every Monday morning to talk about the week ahead. Over the two or so years at that job, my colleagues at Talented Talkers badgered me constantly to bring in some cinnamon rolls. My main excuse for not doing it is that cinnamon buns are much, much, better fresh and on the day they are made. I’ve done cinnamon rolls overnight plenty of times, but doing it in the week was something I haven’t done. However, with it being my last week, and the last time I’d be in that early Monday meeting, I wanted to bring in a treat for the team. This meant that after sticking the dough in the fridge the night before, I was actually up super early on that last Monday (about 5.30) to take the dough out of the fridge to allow it to return to room temperature before I stuck it in the oven. Read more

Lemon Glazed Oven Baked Doughnuts

*Chanting* DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.

Doughnuts are great. I am however scared of deep frying. I just can’t get over the worry that I’ll burn my house down. And then disposing of all that oil? Urrgh. Just before Christmas I bought a Doughnut Oven Bake Baking Tray (this one), and you know what? It’s f****** brilliant. In the run up to Christmas I made a few different types. From standard cinnamon sugar, through to maple glaze with crispy bacon. I didn’t however, get around to blogging any of them. So here we go!

Oven Baked Doughmuts (13 of 36)

Oven Baked Doughmuts (9 of 36)

I passed my probation the day before the Christmas holidays started for me. When you pass your probation, it’s tradition to bring in a selection of Krispy Kreme Donuts for the office. Everyone runs late on it, and I wanted to bake my own. So I’ve decided to bake a selection of different doughnut types. Lemon Glazed, Maple Glazed, and Chocolate Glazed. To keep things tidy I’ll do 2 separate posts with the recipes. Starting with the Lemon Glazed lemon Doughnuts. This recipe is based on this one here.

Oven Baked Doughmuts (17 of 36)

The great thing about oven baked doughnuts, is that they are good for you slightly less bad than normal ones. They don’t take too long and you can satisfy a craving pretty easily.

Oven Baked Doughmuts (28 of 36)

Now, one more time DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.

Oven Baked Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • **For the Doughnuts**
  • 250g all purpose flour
  • 300g white sugar
  • 2 teaspoons baking powder
  • 1 large egg, beaten
  • 290ml buttermilk (or can use whole milk)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoons pure vanilla extract
  • Rind of 1 Lemon, grated
  • ** For the Glaze**
  • Juice of one large lemon
  • 200g (plus) of icing sugar (I won't lie, I just spooned it in until I got it to the thickness I wanted)
Instructions
  1. Preheat the oven to 175°C (155°C fan assisted) and grease your doughnut tin.
  2. Mix together the dry ingredients in a large bowl.
  3. Beat the egg with the buttermilk, melted butter and vanilla.
  4. Pour the egg mixture into the dry ingredients, add the lemon rind and mix until just combined.
  5. Divide the mixture in the tin. I did this using an icing bag for neatness, you could easily do it with a spoon too. Fill each ring to about ¾ full. You don't want them rising up and filling the whole in.
  6. Bake for 14-17 minutes, the edges should have started browning and a tooth pick inserted will come out clean.
  7. Remove from the oven and leave to cool in the tin for about 10 minutes before turning out onto a cooling rack.
  8. While they cool, make the glaze. Beat the lemon juice into the icing sugar until smooth and thick. Once the doughnuts are cool enough, dip them in (I double dip) so the top is coated with the glaze. Allowing to set before serving.