Looks like you hit the jackpot! Lucky Day Buns are the surefire way to feel super thankful for a beautiful morning! These flaky, fluffy buns are filled with some sweet brown sugar and cinnamon yumminess that will have you feeling lucky! To add a little beauty comes a tangy, citrusy cranberry sauce poured all over the top of the buns. It’s truly a beautiful sight to see! You’ll be singing the praises of these Lucky Day Buns because they are the big-time!
Ingredients
For the dough:
- 1 cup whole milk
- 3 teaspoons active yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs, well beaten
- 3 1/2 cups flour, plus more for your worksurface, divided
- 1/4 cup shortening, melted
For the topping:
- 4 tablespoons butter
- 1 cup sugar
- 1/2 cup light corn syrup
- 12 ounces fresh cranberries
- 1 orange, zested and juiced
For the filling:
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted
Directions
Step 1 –Coat a 9×13-inch baking dish or two 9-inch pie plates with cooking spray.
Step 2 –In a microwave safe bowl, heat the milk in the microwave for 1 minute.
Step 3 –In the bowl of a stand mixer fitted with a bread hook, add the yeast, 1/4 cup of the sugar, and the salt, and stir.
Step 4 –Add the hot milk to the yeast mixture and allow it to sit until the yeast has activated, bloomed, and smells fragrant, about 10 minutes.
Step 5 –Add eggs and 1/2 of the flour to the yeast mixture and mix until the dough is fully incorporated and drapes off the hook.
Step 6 –Stir the shortening and the remaining flour into the dough mixture and knead the dough with the bread hook or by hand until the dough is smooth and elastic, about 3-5 minutes.
Step 7 –Generously coat a large bowl with nonstick cooking spray.
Step 8 –Roll the dough into a ball and place it into the prepared mixing bowl.
Step 9 –Turn the dough over once to cover all of its exterior with the cooking spray.
Step 10 –Cover the dough with a clean, damp kitchen towel.
Step 11 –Allow the covered dough to rise until it has doubled in size, about 30 minutes.
Step 12 –While the dough rises, in a medium saucepan, add 4 tablespoons of the butter, the remaining sugar, the corn syrup, the cranberries, the orange zest, and the orange juice.
Step 13 –Melt the topping mixture over low heat, stirring occasionally, until the sugar is dissolved and fully incorporated. Be sure not to allow the mixture to reach a boil or a simmer.
Step 14 –Cover the bottom of the prepared baking dish with the cranberry mixture and set it aside to rest.
Step 15 –Lightly flour a worksurface and turn the risen dough out of the bowl on top of the worksurface.
Step 16 –Roll the dough into a 14×22-inch rectangle.
Step 17 –In a small mixing bowl, mix the brown sugar and the cinnamon.
Step 18 –Brush the remaining melted butter over the dough and evenly sprinkle with the cinnamon mixture.
Step 19 –Roll the coated dough tightly from the short end.
Step 20 –Using a sharp knife, cut the dough into 12 equal slices.
Step 21 –Place the slices directly on the cranberry mixture in the baking dish.
Step 22 –Cover the dough slices with a clean, damp kitchen towel and allow them to rise, about 30 minutes.
Step 23 –Preheat the oven to 375 degrees F.
Step 24 –Bake, uncovered, until the tops of the buns are golden brown, about 30 minutes. If the tops start to brown too soon, loosely lay a piece of foil over the top.
Step 25 –Allow the buns to cool for 5 minutes.
Step 26 –On a serving dish larger than the baking dish, very carefully flip the buns so that the cranberry mixture is on top.
Step 27 –Serve immediately.