“This was a HUGE hit for Christmas breakfast!! VERY yummy!!! Even my picky sister loved it!!! I got the recipe from Better Homes and Gardens”
2hrs 30mins

Ingredients Nutrition


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

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