CRANBERRY PECAN BREAKFAST BUNS
These cranberry pecan breakfast buns will make the whole house smell like an autumn candle.Courtesy of In The Raw brand
Categories Breads/Rolls, Desserts
Time 59m59S
Yield 9
Number Of Ingredients 11
Steps:
- 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 ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.
- In a medium saucepan, combine cranberries, ¼ 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°F.
- Place dough on a lightly floured work surface and roll out into a 16×12" 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.
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 326 calories, Sugar 22 g, Fat 14 g, Carbohydrate 53 g, Cholesterol 29 mg, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, Sodium 309 mg, TransFat 0.4 g
CRANBERRY PECAN BREAKFAST BUNS
Cranberry Pecan Breakfast Buns With All Purpose Flour, Sugar In The Raw, Stevia In The Raw, Baking Powder, Sea Salt, Unsalted Butter, 2% Milk, Vanilla, Frozen Cranberries, Powdered Sugar, Chopped Toasted Pecans
Provided by In The Raw
Categories Breakfast and Brunch
Time 1h15m
Number Of Ingredients 11
Steps:
- 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 ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.
- In a medium saucepan, combine cranberries, ¼ 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°F. Place dough on a lightly floured work surface and roll out into a 16×12" 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. 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.
Nutrition Facts : Calories 710 calories, Carbohydrate 100 grams, Cholesterol 65 milligrams, Fat 31 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 1020 milligrams, Sugar 43 grams
CRANBERRY PECAN BREAKFAST BUNS
Want an easy, delicious, and healthy breakfast for mornings as the school year kicks into gear? These comforting, autumnal buns are exactly what you're looking for.This recipe is courtesy of In the Raw.
Provided by Carolyn Menyes
Time 59m59S
Yield 9
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, 2 tablespoons stevia, 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, and 2 tablespoons stevia. 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 16-by-12-inch 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-inch round or square baking pan. 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.
Nutrition Facts : ServingSize 1 serving, Calories 326 calories, Sugar 22 g, Fat 14 g, Carbohydrate 53 g, Cholesterol 29 mg, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, Sodium 309 mg, TransFat 0.4 g
CRANBERRY PECAN PIE
I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.
CRANBERRY-PECAN BANANA BREAD
Banana bread was one of the great rewards for not eating all the bananas Mom bought for our lunch boxes. This hearty loaf is full of crimson berries and pecan chunks. When sliced and served in a napkin-lined basket, it rounds out any brunch. Leftovers are equally good for breakfast the next day. You can also bake the batter in muffin pans.
Yield makes one 8 x 4 x 3-inch loaf
Number Of Ingredients 11
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Lightly butter and flour an 8 x 4 x 3-inch loaf pan, tapping out any excess flour.
- Combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Using a mixer set on medium speed, beat the butter in a large mixing bowl for 3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Mix the flour mixture into the butter mixture and beat just until incorporated, with no streaks of flour remaining. Don't overbeat this batter or the bread will be tough. Fold in the bananas, cranberries, and pecans.
- Pour the batter into the prepared pan. Bake the loaf for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and cool in the pan for 10 minutes. Use a sharp knife to loosen the edges of the loaf from the pan and cool for another 10 minutes. Remove the loaf from the pan and transfer to a wire rack to finish cooling.
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