Cranberry bacon sticky buns!

"Honey.... make me something sweet, please?"

"Okay, Abracadabra. You are something sweet."

What's this? Only..... Cranberry Bacon sticky buns, with lots of butter, brown sugar, and cinnamon.

Whole wheat, so they are healthy too.

How to create such a special treat? Oh... that's not hard at all. Let's see if I can help out with that.

As typical of my 'recipes', no amounts given. I seldom measure ingredients, so anything I put in writing will just be wrong.

First, we make a bread dough. I used whole wheat flour because it's what I had on hand, but AP would be even better. It's a basic yeast dough, only we are looking for it to be a little looser than regular bread dough. Think 'Sticks to the mixing bowl' and you will be fine.

In addition to the regular dough recipe, add a few tablespoons of sugar and an egg. I use Demerara raw sugar by choice, as it seems to keep itself together through the process. Also melt a half stick of butter and add to the dough as it's mixed. All of these additions will mess with the flour/water ratio, so keep some extra flour on hand to add as needed.

I do all that in a Kitchenaid mixer with a dough hook, just working it till it all comes together in an even ball of dough that sticks to everything it touches.

For the first rise, I leave it all right in the mixer bowl. Brushed with some melted butter to keep it from drying, it sits next to the stove in a warm spot.

While the dough is on it's first rise in the warm spot, render bacon of choice. If it's packaged, figure at least half a pound. In our case, I sliced applewood slab bacon into strips and fried a large pan full. This gave me a few slices to munch as I worked.

Fry the bacon crispy, and move it to paper towels to wick away extra grease. I certainly hope you have a container of bacon fat going to keep the left over rendered goodness... right?

When the bacon is cooled, cut in chunks and drop in a food processor. Pulse the processor till the chunks are broken up.

Now, to the processor add about a cup of dried cranberries. A little more, a little less.... to your taste. We LOVE the tart flavor of cranberries!

Once more, pulse till the berries are chopped up and all is mixed will in a crumbly texture. Now, add about a cup of brown sugar, and a tablespoon of cinnamon. Pulse away till it's well mixed. Set aside in a bowl till the bread dough has doubled in it's first rise.

When the dough has risen, lay out a half-sheet pan and spray with cooking oil. Dump the dough on the sheet pan, and work it out till the pan is covered. Dump out the cranberry-bacon filling onto the dough, and spread evenly across the surface. Try to leave about half an inch of uncovered dough around the edges.

In the microwave, melt a half stick of butter in a cup. Gently pour the melted butter all over the spread filling mix. Yes, this butter could have been added to the processor just fine... but I forgot. Doh!

Now, starting at one edge and working with wet hands, lift the edge of the dough and begin rolling it up. Continue till you have a soft fluffy 'pillow' of rolled dough and filling.

Using a chefs knife or a dough scraper, slice the roll into four even rounds. Place these rounds cut side down into a buttered casserole dish. Give the dough rolls a brush with melted butter , and set in a warm place for the final rise.

When is the second rise done? When you can make a light depression with your finger and it doesn't spring back, that's a good sign the dough is ready. I like to see it fill out the casserole dish if possible.

While the dough is on it's second rise, preheat the oven to 350 degrees. We are going with a somewhat lower temp than normal bread because of the sugar in the recipe. Go too hot, and it will burn.

Just before putting the rolls in the oven, brush them again with a mix of melted butter and raw sugar. Keep stirring the sugar crystals in, and try to get an even spread of them on the rolls. Now, dust on more cinnamon over the butter.

Bake at 350 for 30-35 minutes, and start checking. We are looking for GBD (Golden brown and delicious), with an internal temp of 190 degrees.

At 190, pull the rolls and set the casserole dish on a rack to cool. Once again, brush the rolls with melted butter. This is luxury... not health food. Butter, Sugar, Cranberries, and Bacon... no stinting here!

Let the rolls cool till just warm, and serve. You will find them lightly sweet, tart, and smoky all at the same time.

Go right ahead and play with the filling mix any way you choose. Pecans and walnuts are classic. Raisins go without saying, but what about chopped dried mango, or pineapple? How about mixing some rum with the final butter brushing? Go where the spirit leads you!