CRANBERRY PECAN BREAKFAST BUNS

Cranberry Pecan Breakfast Buns image

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

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h30m

Yield 9

Number Of Ingredients 14

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

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 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.

Nutrition Facts : Calories 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, Sodium 320 mg, Sugar 26 g