PICAN BRUNCH MENU RECIPES

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CRANBERRY PECAN BREAKFAST BUNS RECIPE BY ROSIE SIEFERT



Cranberry Pecan Breakfast Buns Recipe by Rosie Siefert image

These cranberry pecan breakfast buns will make the whole house smell like an autumn candle.Courtesy of In The Raw brand

Provided by THEDAILYMEAL.COM

Total Time 59 minutes59S

Prep Time 14 minutes59S

Cook Time 44 minutes59S

Yield 9

Number Of Ingredients 11

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

Steps:

  • 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 16×12” 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 Facts : ServingSize 1 serving, Calories 326 calories, SugarContent 22 g, FatContent 14 g, CarbohydrateContent 53 g, CholesterolContent 29 mg, FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 7 g, SodiumContent 309 mg, TransFatContent 0.4 g

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