Instructions

For the Rolls:

1. In a small bowl, combine the milk, yeast and 2 Tablespoons sugar; let stand until foamy (about 5 minutes).
2. In a medium bowl whisk together 3 cups flour, remaining 2 tablespoons sugar and salt.
3. Fit a stand mixer with a dough hook, combine milk mixture, oil and egg.
4. Gradually add flour mixture to milk mixture; beat until smooth.
5. Add enough remaining flour to make a soft dough.
6. Turn dough out onto a lightly floured surface; knead until smooth.
7. Spray a large bowl with non stick cooking spray; turn dough over to coat both sides.
8. Cover with a towel; let stand in a warm draft free place for 1 to 1 1/2 hours or until doubled in size.
9. Punch dough down, cover and stand rest 10 minutes.
10. Lightly spray a 10-inch cast iron skillet or cake pan with non stick cooking spray; set aside.

For the Filling:

1. In a small bowl stir together the brown sugar, pecans, cranberries and cinnamon; set aside.

For the Rolls:

1. On a lightly floured surface, roll dough to an 18x10-inch rectangle.
2. Brush dough with the 2 tablespoons melted butter; sprinkle with brown sugar mixture, leaving 1-inch border on the long side of the dough.
3. Starting at long side, roll up dough, jelly roll fashion, pressing to seal.
4. Cut into 1-inch slices and place in prepared skillet/pan.
5. Cover and let rise in a warm place one hour or until doubled in size.
6. Preheat oven to 350°.
7. Bake rolls for 25 to 30 minutes or until lightly browned.
8. Run a knife around the edges and invert onto a serving dish.
9. Drizzle orange glaze over top of rolls.

For the Orange Glaze:

1. In a medium bowl whisk together the sugar, zest and juice until smooth.