Sweet Cranberry Mini Buns

     These are sugary, sweet, buttery pull-apart buns with a fluffiness that melts in your mouth.  Once you start eating them, it's really hard to stop.  They bake up in about 25 minutes and take only a few minutes to put together.  It will take much less time to see them disappear once you put them out.  
 

1 can of small (10 biscuits) refrigerator buttermilk biscuits
1/2 cup sugar
1/4 cup dried cranberries
2 teaspoons grated lemon peel
4 Tablespoons butter, melted



Heat oven to 375 degrees. 

Line the bottom of a 8 or 9 inch round cake pan or casserole dish with parchment paper.  

Separate dough into the 10 biscuits then quarter each of them.

In a medium bowl, mix sugar, cranberries and lemon peel.

Dip biscuit pieces into butter then sugar mix to coat and place in bottom of cake pan in a single layer. Sprinkle with any left over sugar mix and drizzle with leftover butter, if any is left.

Bake until it starts to turn golden brown, about 25 minutes. 

 Run a knife along the side of the pan to loosen.  Place a plate on top, turn the plate and pan over, then lift the pan off of the biscuits.  Pull the parchment paper off.  You can serve it like that or flip over again to show the other side up.  


Serve immediately.