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To make dough:.
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Use your bread machine, adding ingredients in the manufacturer suggested order, or, combine ingredients together to form bread dough (it should form a soft, smooth ball) set aside, in a warm draft free place, covered and let rise until double in size.
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To make filling:.
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In a medium saucepan, combine cranberries, brown sugar and butter.
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Bring to a boil over medium-high heat, then reduce heat to simmer, stirring frequently, until the sauce is very thick.
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Once thickened, remove from heat and add pecans.
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To make coffee cake:.
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roll out your bread dough to a rectangular shape (about 26x6 inch rectangle).
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spread the cranberry sauce over the dough, completely covering the surface to about 1/2 inch from the edges.
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Beginning at the long end, roll up the dough, and pinch at the seam to seal.
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Transfer your roll to a greased large baking sheet (I used parchment paper, because some of the cranberry sauce does leak out while cooking and it is really hard to clean off my pan).
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Form the roll into a wreath, cover, and set aside in a warm, draft free spot, to rise until about double in size (about 45-60 mins).
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then bake at 350F (180C) for 35-40 mins (I would watch this as it took me closer to 25-30 mins, just watch your bread colour, you don't want it to get too brown or it will be too crusty, a light brown is good).
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Once baked, set aside to cool and prepare your glaze.
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Once the coffee cake is cooled, drizzle with glaze and decorate with additional cranberries, pecans, and/or orange slices to make it prettier if desired.
