Chocolate Cranberry Sticky Buns

Name: Chocolate Cranberry Sticky Buns
Yield: Makes 12 sticky buns
Ingredients: 2 tsp (10 mL) vanilla extract; 4 cups (1 L) all-purpose flour; ⅓ cup (80 mL) cocoa powder; ½ cup (125 mL) sugar; 3 eggs, at room temperature; ¾ cup (185 mL) unsalted butter, at room temperature; ¼ cup (60 mL) all-purpose flour; ¼ cup (60 mL) cocoa powder, sifted; 1 tsp (5 mL) ground cinnamon; 2 Tbsp (30 mL) cocoa powder, sifted; 1 egg; 2 Tbsp (30 mL) water; 1 Tbsp (15 mL) dry instant yeast; 1½ cups (635 mL) buttermilk, at room temperature; 1 tsp (5 mL) salt; ½ cup (125 mL) dried cranberries; 1 cup (250 mL) dark chocolate chips; ⅔ cup (160 mL) icing sugar, sifted; ½ cup (125 mL) unsalted butter, at room temperature; 2 Tbsp (30 mL) sugar; ¾ cup (185 mL) milk, at room temperature

Preparation info

Makes
12
sticky buns

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These cake-like sticky buns are better suited for dessert than breakfast.

Ingredients

Starter

¾ cup (185 mL) milk, at room temperature
2 Tbsp (30

Dessert
Breakfast
Vegetarian
Bread

Method

For the starter, stir all the ingredients together and set aside while preparing the base.
For the base, using electric beaters or in a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs, one at a time, blending well after each addition. Stir in the vanilla.
In a separate bowl, sift the flour, cocoa, c