Name: Cranberry Cinnamon Buns
Yield: Makes 12 pastries
Ingredients: 1/2 cup warm water (105–115°F); 2 (1/4-oz) packages active dry yeast (5 teaspoons); 1/2 cup granulated sugar; 5 cups all-purpose flour plus additional for dusting; 1 1/2 teaspoons salt; 1 cup warm milk; 2 large eggs at room temperature; 1 stick (1/2 cup) unsalted butter, softened; 1/4 cup water; 1 1/3 cups granulated sugar; 2 cups fresh or thawed frozen cranberries (9 oz); 1 stick (1/2 cup) unsalted butter, very soft; 1/4 cup packed light brown sugar; 1 teaspoon cinnamon; 1 cup walnuts (optional), chopped; 1 1/4 cups confectioners sugar; 2 tablespoons milk; a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

Image may contain Food Confectionery Sweets Dessert and Cake

Cranberry Cinnamon BunsRita Maas

Active time: 40 min Start to finish: 3 hr

The walnuts in this recipe aren't crucial to its success — some of us like these buns with nuts, others prefer them without. So the choice is yours.

Cooks' note:

• Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.