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Cranberry Pecan Breakfast Buns

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Cranberry Pecan Breakfast Buns

Directions

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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
  • Methods :

  • 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 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. 1
  • Sprinkle with pecans and serve warm.
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