Cranberry Pecan Breakfast Buns

• 2 cup 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 ounce fresh or frozen cranberries
• 1 cup powdered sugar, sifted
• 1/3 cup chopped toasted pecans

1. In a large bowl, combine flour, 2 tablespoons Sugar In The Raw, 2 tablespoons Stevia In The Raw, baking powder, and salt.
2. Using your fingers, work butter into flour until crumbly.
3. Stir in ¾ cup milk and vanilla until dough comes together. Chill 30 minutes.
4. In a medium saucepan, combine cranberries, ¼ cup Sugar In The Raw, and 2 tablespoons Stevia In The Raw.
5. Cook over medium-high heat until cranberries burst and mixture is thickened, about 10 minutes.
6. Transfer to a bowl to cool completely.
7. Preheat oven to 400°F.
8. Place dough on a lightly floured work surface and roll out into a 16×12” rectangle.
9. Spread cranberry mixture evenly over dough.
10. With the long edge facing you, roll dough up tightly.
11. Cut crosswise into 9 rolls, place in buttered 8” round or square baking pan.
12. Bake until browned, about 40 minutes.
13. Let cool in the pan 5 minutes.
14. In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls.
15. Sprinkle with pecans and serve warm.