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1
In large bowl mix 1 cup of flour and yeast, set aside.
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2
In small saucepan, heat and stir milk, 2 TBS of sugar, 2 TBS butter, and 1/2 tsp salt until warm 120-130 degrees.
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3
Add milk mixture to flour mixture and add egg.
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4
Beat with mixer on low to medium for 30 seconds.
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5
Beat on high speed for 3 minutes.
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6
Stir in as much of the remaining flour as possible.
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7
Turn out dough onto floured surface.
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8
Knead in enough remaining flour to make soft dough that is smooth and elastic (3-5 minutes total).
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9
Shape dough into ball.
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10
Place into greased bowl, turning once.
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11
Cover and let rise in warm place until double (about 1 - 1 1/2 hours).
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12
Meanwhile for filling, in small bowl stir together cranberries, sugar, pecans and spice and set aside.
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13
Punch dough down.
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14
Turn out onto lightly floured surface, cover and let rest for about 10 minutes.
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15
Grease a baking sheet.
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16
Roll dough into 14 x 10 inch rectangle.
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17
Brush with melted butter.
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18
Spread filling over dough.
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19
Starting from long side, roll dough into spiral.
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20
Seal seam.
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21
Placing seam side down, cut roll in half lengthwise.
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22
Place cut sides up, side by side on prepared baking sheet.
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23
Loosely twist halves together, keeping cut sides facing up.
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24
Pinch ends to seal.
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25
Cover and let rise in warm place until nearly double, about 30 minutes.
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26
Bake in 375 degree oven for about 25 minutes or until golden brown.
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27
(if necessary cover loosely with foil last 10 minutes to prevent overbrowning).
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28
Remove from baking sheet and cook on wire rack.
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29
Drizzle with icing when cooled.
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30
To make orange icing:.
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31
Stir together powdered sugar and orange juice to make icing drizzling consistency.
