Cranberry Pecan Breakfast Buns

Cranberry Pecan Breakfast Buns

Stevia In The RawⓇ | Prep Time: 15 MINUTES | Cook Time: 45 MINUTES | MAKES 9 SERVINGS


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
1 teaspoon vanilla
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.

Nutrition Information

Per serving: 280calories, 14g fat (7g saturated fat, 0g trans fat), 37g carbohydrates, 4g protein, 2g dietary fiber, 450mg sodium, 11g sugar

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