• Preparation Time 30 minutes + 1 hr 45 minutes rising time
  • Baking Time 45 minutes
  • Makes about 18 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • ½ cup warm water (105ºF-115ºF/50ºC-56ºC)
  • 1 tsp granulated sugar
  • 1 envelope instant quick-rise yeast (2 ¼ tsp/11 mL)
  • 2/3 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ¼ cup warm water (105ºF-115ºF/50ºC-56ºC)
  • ¼ cup butter, melted
  • ¼ cup packed brown sugar
  • 2 tsp salt
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 3 ¼ cups Robin Hood® Best for Bread Homestyle White Flour
  • 1 cup dried cranberries
  • Topping
  • 2 tbsp butter, melted
  • ¼ cup granulated sugar

Serving Size: about 18 slices


Serving Size: about 18 slices

  • Dough: Combine warm water and sugar in a large bowl. Sprinkle yeast over mixture. Let stand until foamy, about 10 minutes.
  • Stir in next 7 ingredients. Add 2 ½ cups (625 mL) flour, stirring to combine. Stir in additional flour a bit at a time to make a soft dough. Knead 10 minutes by hand on a lightly floured surface or 5 minutes in mixer on low speed.
  • Place dough in a greased bowl. Cover bowl with plastic wrap and let rise until doubled in volume, about 1 hour.
  • Punch down dough on a lightly floured surface. Knead in cranberries. Shape into a flat round about 8” (22 cm) in diameter. Place on a parchment-lined baking sheet. Cover lightly with plastic wrap. Let rise until doubled, about 45 minutes. Gently brush with melted butter and sprinkle with granulated sugar.
  • Preheat oven to 375ºF (190ºC).
  • Bake in preheated oven for 40 to 45 minutes, or until golden. Remove from baking sheet and cool on a wire rack.


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