Cranberry Pecan Breakfast Buns
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar, preferably sugar in the raw, divided
  • 1/4 cup stevia, preferably 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 ounce fresh or frozen cranberries
  • 1 cup powdered sugar, sifted
  • 1/3 cup chopped toasted pecans
Directions
  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls.
  5. Sprinkle with pecans and serve warm.