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 caloriescarbohydrate: 51.8 gcholesterol: 29 mgfat: 14.2 gfiber: 2.9 gprotein: 4.3 gsaturatedFat: 7.1 gservingSize: -sodium: 320 mgsugar: 26 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Pecan Breakfast Buns
Directions
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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.