- 2 cups all-purpose flour
- 2 tablespoons Sugar In The Raw®
- 2 tablespoons Stevia In The Raw®
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 stick cold unsalted butter, cut into cubes
- 3/4 cup 2% milk
- 1 teaspoon vanilla
- 1/4 cup Sugar In The Raw®
- 2 tablespoons Stevia In The Raw®
- 12 ounces fresh or frozen cranberries
- 1 cup powdered sugar, sifted
- 2 tablespoons 2% milk
- 1/3 cup chopped toasted pecans
- In a large bowl, combine flour, 2 tablespoons Sugar In The Raw, 2 tablespoons Stevia In The Raw, baking powder, and salt.
- Using your fingers, work butter into flour until crumbly.
- Stir in 3/4 cup milk and vanilla until dough comes together. Chill 30 minutes.
- In a medium saucepan, combine cranberries, 1/4 cup Sugar In The Raw, and 2 tablespoons Stevia In The Raw.
- Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes. Transfer to a bowl to cool completely.
- Preheat oven to 400 degrees F.
- Place dough on a lightly floured work surface and roll out into a 16x12" rectangle.
- Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly.
- Cut crosswise into 9 rolls, place in buttered 8" round or square baking pan. 11. Bake until browned, about 40 minutes.
- Let cool in the pan 5 minutes.
- In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls.
- Sprinkle with pecans and serve warm.
05/08/2018
recipepes.com
Cranberry Pecan Breakfast Buns, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
