• Cooking Time: 20 minutes
  • Servings: 16
  • Preparation Time: 45 minutes



  • 1/2 batch of Pumpkin Pie Brioche Dough
  • 1 cup of cranberry sauce, preferably homemade
  • 6 Tbls cold butter
  • 2 tsp. cinnamon
  • 2/3 cup whole wheat flour
  • 2/3 cup brown sugar
  • 2/3 cup pecans, chopped


  • Line muffin tins with 16 paper liners.
  • Dust your work surface and the surface of your brioche dough with flour.
  • Cut out half of the dough with kitchen shears or a serrated knife.
  • Quickly shape the dough into a ball, dusting with more flour if needed.
  • Drop the ball of dough onto your floured work surface and cut in half.
  • Cut each half into 6 even slices.
  • Roll each slice into a ball (they should be about the size of a golf ball) and drop into muffin liners.
  • Cut a hole in the center of each ball with a knife and use your fingers to stretch the hole to about the size of a large grape.
  • Cover loosely with plastic wrap and let sit for 45 minutes to rise.
  • Preheat oven to 375 degrees.
  • Prepare the streusel topping by combining cinnamon, flour, sugar and pecans in a small bowl.
  • Cut in the butter with a knife or a fork until crumbly.
  • As the brioche dough rises, your holes may begin to fill up, so you may need to re-stretch them. Once you have done this, spoon a teaspoon of cranberry sauce into each muffin.
  • Top with streusel.
  • Bake for 20 minutes and allow to cool in the pan.

Categories: Christmas  Muffin  Thanksgiving 
© 2006-2017 BakeSpace, Inc. All Rights Reserved