Cranberry White Chocolate Breakfast Buns

Cranberry White Chocolate Breakfast Buns

Cranberries, white chocolate and coconut come together in these Cranberry White Chocolate Breakfast Buns to make the perfect decadent treat for your holiday gathering or brunch. They can also be made the night before, so you can save time and have fresh buns in the morning!




  1. Pre-heat the oven to 425 degrees and grease a 10″ cast iron skillet. (Or you can line the skillet with parchment paper).
  2. In a large mixing bowl, combine the 2 cups of flour, sugar, baking powder and salt. Using an electric mixer on medium speed, gradually add in the cubes of butter and mix until the flour/butter mixture is fine and crumbly. This could take about 4-5 minutes. Add the coconut and mix until just combined. Do not over mix.
  3. Keeping the mixer on a low speed, slowly pour the milk into the flour/butter mixture. Just as a sticky dough starts to form, fold out the dough onto a well-floured surface and add the remaining 1/2 cup of flour. Knead the dough until the flour is incorporated and the dough becomes a bit firmer and a little less sticky.
  4. Using a rolling pin, roll out the dough into a large rectangle (about 15″ long, 10″ wide and 1/4″ thick). As you’re doing this, you may need to use additional flour for the work surface and the rolling pin.
  5. Once rolled out, add the cranberries and the 1/2 cup of white chocolate chips to the top of the dough, making sure they are evenly distributed. From the long edge, roll the dough into a log, folding the ends once it’s rolled to ensure the filling does not come out. Cut into 12 even pieces and arrange in a single layer in the prepared skillet.
  6. Bake for approximately 20 minutes, or until the buns have risen and expanded, and start to brown slightly on top. Do not over-bake as they will burn on the bottom. Remove the buns from the oven and let them cool for a few minutes.
  7. In a small microwavable bowl, add the remaining 1/3 cup of white chocolate chips and the coconut oil. Microwave for 15 second intervals until the chocolate is melted. This should take about 4 intervals (or 60 seconds). Be sure to stir in between intervals to prevent the chocolate from burning.
  8. Drizzle the white chocolate over the buns. Serve warm, or let cool in the skillet and transfer to an airtight container. Store on the counter and enjoy within 3-4 days. You can also freeze these buns for later enjoyment.


  1. I like using an electric mixer to crumble the butter into the flour, but you can also do this by using a handheld pastry cutter and massaging the butter into the flour mixture using your hands.
  2. These buns can also be prepared in advance. You can make and bake these the night before and leave them in the skillet overnight (covered and on the counter). Then, in the morning, melt the white chocolate and drizzle over the buns.
  3. If you want hot, out-of-the-oven buns, you can make the dough the night before, roll into a log, cut into pieces and arrange in the skillet. Just cover and refrigerate overnight and bake in the morning.
  4. While I’ve made the dough the night before and baked in the morning, I prefer to make and bake right away. The dough doesn’t rise and expand quite as much if it is refrigerated overnight.