Name: Cranberry Cinnamon Buns
Yield: Makes 12 pastries
Ingredients: 1/2 cup warm water (105–115°F); 2 (1/4-oz) packages active dry yeast (5 teaspoons); 1/2 cup granulated sugar; 5 cups all-purpose flour plus additional for dusting; 1 1/2 teaspoons salt; 1 cup warm milk; 2 large eggs at room temperature; 1 stick (1/2 cup) unsalted butter, softened; 1/4 cup water; 1 1/3 cups granulated sugar; 2 cups fresh or thawed frozen cranberries (9 oz); 1 stick (1/2 cup) unsalted butter, very soft; 1/4 cup packed light brown sugar; 1 teaspoon cinnamon; 1 cup walnuts (optional), chopped; 1 1/4 cups confectioners sugar; 2 tablespoons milk; a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

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Cranberry Cinnamon BunsRita Maas

Active time: 40 min Start to finish: 3 hr

The walnuts in this recipe aren't crucial to its success — some of us like these buns with nuts, others prefer them without. So the choice is yours.

Cooks' note:

• Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking.

Recipe notes

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