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1
In a large saucepan, bring the cranberries, sugar substitute and orange zest to a boil. Reduce heat to medium; cook and stir for 5 minutes or until thickened. Cool.
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2
In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. Turn onto a lightly floured surface; cover and let rest for 10 minutes. Roll into a 16x12-in. rectangle. Cut in half, forming two 16x6-in. strips. Spread cranberry filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into eight pieces. With a kitchen scissors, cut each piece two times from pinched seam to about 1 in. from folded side. Push an almond into the end of each section for bear claws.
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4
Place 2 in. apart on
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5
coated with cooking spray. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until doubled, about 30 minutes.
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6
Bake at 375u00b0 for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; spread over rolls.
