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No knead cream buns that can be proofed and baked within a couple of hours.

Sweet buns filled with cranberries and topped with a cream cheese glaze.

Simply:

Stir together dry ingredients in a bowl
Combine wet ingredients, cover and proof
Roll and form dough into balls.
Spoon cranberries into each bun. Cover and proof
Bake, glaze and enjoy!

INGREDIENTS

Buns

Dry ingredients

350 grams plain flour
1 tsp salt
8 grams instant dried yeast

Wet ingredients

240 ml milk
50 grams soft butter
1 large egg

Filling

200 grams fresh cranberries OR 150 grams dried cranberries (refer to notes below on how to prepare)

Cream cheese glaze

200 grams icing sugar
50 grams cream cheese
6 tsp milk
1 tsp vanilla extract
1 tsp cinnamon

EQUIPMENT

Mixing bowl
Spoon
Cling wrap
Kitchen scales

Can I use dried cranberries for this recipe?

Yes, if fresh cranberries aren’t available to you, it’s just as easy (and sometimes cheaper) to purchase and use dried cranberries instead! All you have to do is rehydrate them. Since we’ll be soaking the dried cranberries in water first, you’ll need to adjust the weight of cranberries used for this recipe. The general rule of thumb for this method is to use 3/4 of the requested amount of cranberries. So use 150grams of dried cranberries for this recipe.
Simply:

Add 150grams dried cranberries to a bowl
Pour hot water over cranberries – just enough to cover them
Let soak for 20mins, allow to cool before using

Step by step video

How to store

Store buns in an air-tight container. These buns keep best when kept at room temperature, they can be kept on the kitchen bench for a couple of days. You can also store them in the fridge or freezer, I’d suggest warming them up before consuming as they can dry out if stored in either of these two ways. Nuke them in the microwave for a few seconds or in the oven for a couple of minutes. Buns can be stored in the fridge for up to a week and in the freezer for a couple of months.

The run down

Add the flour to a mixing bowl, add the salt to one side of the bowl and the yeast to the other. Stir the yeast and salt piles through the flour separately
Add sugar, cinnamon and nutmeg and stir together to evenly distribute the dry mix

Add wet ingredients into the flour mixture, stir until combined and smooth. Cover the bowl with cling wrap and proof for 1 hour or until dough has doubled in size
Using floured hands, roll dough into 12 even-sized balls. Add balls to a baking tray, leaving about an inch in between each bun
Using fingers or thumb to create a dent in the middle of each bun, spoon roughly 1 tbsp of cranberries into each bun.

Cover buns with cling wrap and proof for a further 20-30mins, until buns have expanded

Once the dough has proofed, bake at 180c/355f for 15-20mins

For cream cheese glaze:
Stir all glaze ingredients in a bowl and spoon onto buns once they are fresh out of the oven