Cranberry Pecan Breakfast Buns

• 2 cups all-purpose flour
• 2 tablespoons Sugar In The Raw(R)
• 2 tablespoons Stevia In The Raw(R)
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 stick cold unsalted butter, cut into cubes
• 3/4 cup 2% milk
• 1 teaspoon vanilla
• 1/4 cup Sugar In The Raw(R)
• 2 tablespoons Stevia In The Raw(R)
• 12 ounces fresh or frozen cranberries
• 1 cup powdered sugar, sifted
• 2 tablespoons 2% milk
• 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 3/4 cup milk and vanilla until dough comes together. Chill 30 minutes.
4. In a medium saucepan, combine cranberries, 1/4 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. Transfer to a bowl to cool completely.
6. Preheat oven to 400 degrees F.
7. Place dough on a lightly floured work surface and roll out into a 16x12" rectangle.
8. Spread cranberry mixture evenly over dough. With the long edge facing you, roll dough up tightly.
9. Cut crosswise into 9 rolls, place in buttered 8" round or square baking pan. 11. Bake until browned, about 40 minutes.
10. Let cool in the pan 5 minutes.
11. In a small bowl, whisk to combine powdered sugar and 2 tablespoons milk until smooth, and drizzle over the warm cinnamon rolls.
12. Sprinkle with pecans and serve warm.

flour, sugar, baking powder, salt, butter, milk, vanilla, sugar, cranberries, powdered sugar, milk, pecans

Taken from www.allrecipes.com/recipe/256468/cranberry-pecan-breakfast-buns/ (may not work)