Pear Cranberry Sticky Buns- #TwelveLoaves

I love to plan ahead and surprise my family with fluffy rolls for breakfast. I love to bake cinnamon rolls and probably could have a tray each Sunday morning. But, that isn’t reality! So in honor for #TwelveLoaves September Pear challenge (and to find a good excuse to bake some buns!), I baked these lovely Pear Cranberry Sticky Buns.

What is the difference between your typical buns and sticky buns…well, the sticky part, of course!

You could make these as sticky as you’d like. I always lean towards less in stickiness…but I did have extra glaze on the side to pass on to my friends that I shared these with. Because they were looking for MORE STICKINESS!

#TwelveLoaves -September: Hosted by Camilla of Culinary Adventures with Camilla. Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS!  Let’s share flat breads, rolls, buns, grilled breads-whatever sweet or savory version you’d like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for Pears. Let’s get baking!

#TwelveLoaves September: Pears

Look at the wonderful pear breads the #TwelveLoaves bakers have created!

Asian Pear Muffins by NinjaBaking

Pear and Almond Muffins by Basic N Delicious

Pear and Cherry Sourdough Bread by Karen’s Kitchen Stories

Pear and Walnut Sticky Buns by Kudos Kitchen by Renee

Pear, Banana, and Quinoa Muffins by Rhubarb and Honey

Pear Cranberry Sticky Buns by Cake Duchess

Pear Streusel Sweet Rolls by Try Anything Once Culinary

Savory Pear Flatbread with Gorgonzola by Culinary Adventures with Camilla

Sour Cream Pear Bread by That Skinny Chick Can Bake

Spiced Buttermilk Poached Pear Bread by girlichef

Turkish Pear Coffee Bread by A Shaggy Dough Story

I’m thinking of this filling again…and I’m thinking of cakes and pies with pears! Oh, I love baking with pears!

Can’t wait to see what you inspired bread bakers come up with! Happy baking!

Pear Cranberry Sticky Buns

1. for the dough
2. 1 cup whole milk
3. 1 (1/2 ounce) envelope active dry yeast
4. 1/4 cup warm water (100 to 110 degrees)
5. 3 tablespoons granulated sugar
6. 2 eggs
7. 1/4 cup unsalted butter plus 1 Tablespoon (reserve 1 Tbsp for brushing the rolls), melted
8. 4 1/2-5 cups all-purpose flour
9. 1/2 teaspoon salt
10. Filling
11. 1/2 cup unsalted butter, softened plus 1 Tablespoon
12. 1/2 cup granulated sugar
13. 1 cup packed light brown sugar
14. 3-4 tablespoons cinnamon (depending on how much cinnamon you like)
15. 2 pears, peeled and chopped in small pieces
16. 1/2 cup dried cranberries
17. 1 Tablespoon jam (whatever flavor you like, to cook the pears in)
18. glaze
19. 4 Tablespoons butter
20. 1/4 cup cream
21. 1/2 cup dark brown sugar
22. 1/4 cup honey
23. dash of salt
24. 1 cup pecans, coarsely chopped –optional

1. Heat
   the milk in a small saucepan over medium heat until it just begins to
   boil. Remove from heat and let stand until cooled to room temperature.
   Meanwhile, sprinkle the yeast over the warm water in a large bowl.
2. Add 1 T of the sugar and let stand until foamy, about 5 minutes.
3. Beat
   in the remaining 2 T sugar, eggs and butter. Beat in cooled milk.
   Gradually add the flour and salt, scraping down side of bowl, until a
   soft dough forms.
4. Turn
   dough onto a floured work surface and knead the remaining flour into
   the dough, adding more flour if too sticky. Knead for about 10 minutes
   until smooth. The dough will be soft.
5. Grease
   a large bowl. Place the dough in the bowl. Cover with plastic wrap and
   place in a warm spot until doubled in size, about 1 1/2 hours.
6. Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.
7. Prepare Filling-
8. In
   a small saucepan over medium heat melt 1 Tablespoon butter. Cook the
   pears until tender. Stir in 1 Tablespoon of jam (you could use whatever
   jam flavor you like…I used apricot.).Sprinkle on the dried
   cranberries. Stir to mix and set aside.
9. Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
10. Punch
    down dough. Roll out dough on a lightly floured surface to an 18 x
    12-inch rectangle. Spread the butter-sugar mixture over the dough.
11. Sprinkle
    on the pears and cranberries. Starting on one long side roll up jelly
    roll fashion and pinch seam to close. Cut crosswise into 12 generous 1
    1/2 inch pieces.
12. Arrange 6 pieces, cut-side down, in each prepared pan.
13. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
14. Or cover tightly with plastic wrap and refrigerate until the following morning.
15. Heat oven to 350°F.
16. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
17. Glaze-while
    rolls are baking, prepare the glaze. Melt butter in a small heavy
    saucepan over medium heat. Stir in brown sugar, cream, honey and salt.
    Bring to a boil, reduce heat to medium, and simmer until glaze is golden
    brown and glossy (3-4 minutes).
18. When rolls have finished baking, remove from oven and transfer to a wire rack; let cool 10 minutes.
19. Drizzle on glaze and sprinkle chopped pecans, if you’re using them