Cranberry Pecan Breakfast Buns
Want an easy, delicious, and healthy breakfast for mornings as the school year kicks into gear? These comforting, autumnal buns are exactly what you’re looking for.
This recipe is courtesy of In the Raw.
- 2 Cups 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 Cups 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, 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.
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.
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.
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.