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Pear Cranberry Sticky Buns

Pear and Cranberry Sticky Buns- A beautiful fall spin on your favorite sticky buns. Filled with sweet pears, dried cranberries, and warm cinnamon. These buns are so fluffy and delicious!
Prep Time3 hrs
Cook Time40 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: cinnamon rolls, pears, sticky buns
Servings: 11
Author: Lora


  • For the Dough:
  • 1 cup whole milk
  • 1 1/2 ounce envelope active dry yeast
  • ¼ cup warm water 100 to 110 degrees
  • 3 tablespoons granulated sugar
  • 2 eggs
  • ¼ cup unsalted butter plus 1 Tablespoon reserve 1 Tbsp for brushing the rolls, melted
  • 4½-5 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter softened plus 1 Tablespoon
  • ½ cup granulated sugar
  • 1 cup packed light brown sugar
  • 3-4 Tablespoons cinnamon depending on how much cinnamon you like
  • 2 pears peeled and chopped in small pieces
  • ½ cup dried cranberries
  • 1 Tablespoon jam whatever flavor you like, to cook the pears in
  • glaze
  • 4 Tablespoons butter
  • ¼ cup cream
  • ½ cup dark brown sugar
  • ¼ cup honey
  • dash of salt
  • 1 cup pecans coarsely chopped –optional


  • 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.
  • Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes.
  • Beat in the remaining 2 tablespoons sugar, eggs and butter. Beat in cooled milk.
  • Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
  • 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.
  • 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.
  • Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with baking spray (or with butter or margarine).
  • Prepare Filling-
  • 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.
  • Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
  • 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.
  • 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.
  • Arrange 6 pieces, cut-side down, in each prepared pan.
  • Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
  • Or cover tightly with plastic wrap and refrigerate until the following morning.
  • Heat oven to 350°F.
  • Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
  • 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).
  • When rolls have finished baking, remove from oven and transfer to a wire rack; let cool 10 minutes.
  • Drizzle on glaze and sprinkle chopped pecans, if you’re using them. ENJOY!