Cranberry Pecan Breakfast Buns

Cranberry Pecan Breakfast Buns
  • 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


  1. In a large bowl, combine flour, 2 tablespoons Sugar In The Raw, 2 tablespoons Stevia In The Raw, baking powder, and salt.
  2. Using your fingers, work butter into flour until crumbly.
  3. Stir in 3/4 cup milk and vanilla until dough comes together. Chill 30 minutes.
  4. In a medium saucepan, combine cranberries, 1/4 cup Sugar In The Raw, and 2 tablespoons Stevia In The Raw.
  5. Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes. Transfer to a bowl to cool completely.
  6. Preheat oven to 400 degrees F.
  7. Place dough on a lightly floured work surface and roll out into a 16x12" rectangle.
  8. Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly.
  9. Cut crosswise into 9 rolls, place in buttered 8" round or square baking pan. 11. Bake until browned, about 40 minutes.
  10. Let cool in the pan 5 minutes.
  11. In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls.
  12. Sprinkle with pecans and serve warm.

05/08/2018
Cranberry Pecan Breakfast Buns, recipe PT15M PT1H 5 455 calories

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