Cranberry Pecan Mini-buns
  • 1 cup buttermilk
  • ½ cup brown sugar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. vanilla
  • 1 egg
  • 3 cups flour plus more for dusting
  • Filling
  • 2 tbsp. butter, room temperature
  • ⅔ cups brown sugar
  • ¾ tsp. ground cinnamon
  • ⅓ cup dried cranberries chopped
  • ⅓ cup pecans chopped
  • Icing
  • 1 cup powdered sugar
  • 2-3 tbsp. milk or cream
  1. Preheat oven to 375° F.
  2. Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon - do not over mix!
  3. Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon first, and then the pecans and cranberries.
  4. Roll the dough into a log and stretch slightly. Cut into one-inch pieces and put the pieces into greased mini muffin tins.
  5. Bake for 10- 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
  6. Drizzle with icing (if using) when cool
Recipe by The Baker Chick at