Cranberry Pecan Breakfast Buns
|2||cups all-purpose flour|
|1/4||cup plus 2 tablespoons Sugar In The Raw®, divided|
|1/4||cup Stevia In The Raw®|
|1||tablespoon baking powder|
|1||teaspoon sea salt|
|1||stick cold unsalted butter, cut into cubes|
|3/4||cup plus 2 tablespoons 2% milk, divided|
|12||ounces fresh or frozen cranberries|
|1||cup powdered sugar, sifted|
|1/3||cup chopped toasted pecans|
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 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. 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.
Per serving: 280calories, 14g fat (7g saturated fat, 0g trans fat), 37g carbohydrates, 4g protein, 2g dietary fiber, 450mg sodium, 11g sugar