In a small saucepan, combine milk and butter and heat gently until butter is fully melted. Let cool until mixture reaches temperature of a warm bath (110C).

Transfer mixture to a large mixing bowl. Add yeast. After 10 minutes, check that yeast has activated (it should bubble and smell a bit). Add sugar, salt and liquid stevia and stir.

Add flour to mixture one quarter cup at a time, stirring gently. Dough should be sticky. When it is too thick to stir, transfer to floured counter and knead a couple of times, just until dough comes together – be careful not to over-knead. Coat a clean bowl with oil and add your dough ball. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

When dough has risen, roll it onto a floured surface. Using a rolling pin, roll it out gently into a thin rectangle about 1-inch thick. Brush with 3 TBs of melted butter, sprinkle with granulated stevia, cinnamon and pecans.

Starting at one end, roll up the dough tightly into a roulade and place seam-side dough. Using a serrated knife, cut into 2-inch pieces. Arrange in a buttered and floured round pie pan or a square 9X9 inch pan. Brush tops of cinnamon buns with remaining melted butter.

Cover with plastic wrap, place on top of your oven and let rise a second time while your oven is preheating.

Preheat oven to 350F.

While oven is preheating, prepare cream cheese frosting: whip cream cheese with sour cream, milk and stevia.

Once oven reached desired temperature, bake cinnamon buns for 25-30 minutes, until slightly golden. Let cool for a few minutes, then dress with cream cheese frosting, sprinkle with grated orange zest and pecans. Serve immediately.