Cranberry Pecan Breakfast Buns recipe

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Ingredients

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
¾ cup 2% milk
1 teaspoon vanilla
¼ 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
⅓ cup chopped toasted pecans

Nutrition Info

344.9 calories
carbohydrate: 51.8 g
cholesterol: 29 mg
fat: 14.2 g
fiber: 2.9 g
protein: 4.3 g
saturatedFat: 7.1 g
servingSize: -
sodium: 320 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

9 servings

Recipe Note

Start your morning off right, with a warm cranberry pecan sweet breakfast bun.

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