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1
In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda, set aside.
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2
In a small saucepan heat and stir milk, the 2 tablespoons margarine, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).
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3
Add milk mixture to flour mixture; add egg white.
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4
Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl.
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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 you can.
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7
Turn out dough onto a floured surface.
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8
Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
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9
Shape dough into a ball and place in a lightly greased bowl; turn once.
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10
Cover; let rise in a warm place until double (1 to 1-1/2 hours).
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11
Meanwhile, for filling, in a small bowl stir together cranberries, remaining Splenda, pecans, orange peel, and spice; set aside.
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12
Punch down dough and turn out onto lightly floured surface.
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13
Cover; let rest 10 minutes.
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14
Grease a baking sheet.
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15
Roll dough into a 14x10-inch rectangle and brush with melted butter.
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16
Spread filling over dough.
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17
Starting from a long side, roll dough into a spiral.
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18
Seal seam.
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19
Place seam side down and cut roll in half lengthwise.
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20
Place cut sides up, side by side, on prepared baking sheet.
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21
Loosely twist halves together, keeping the cut sides up.
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22
Pinch ends to seal.
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23
Cover; let rise in a warm place until nearly double (about 30 minutes).
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24
Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
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25
Remove from baking sheet; cool on a wire rack.
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26
Drizzle with Orange Icing.
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27
ORANGE ICINE:
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28
Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.
