1/3 cup sweetened dried cranberries
1/4 cup orange juice
1/4 cup butter
1 cup buttermilk
2 eggs
1/4 cup sugar
1 teaspoon salt
1 Tablespoon active dry yeast
4 cups bread flour
1/3 cup coarsely chopped roasted pecans or walnuts
6 Tablespoons butter (softened)
zest of one orange finely diced
1/2 cup sugar
1/2 cup heavy cream

Bring orange juice to boil and pour over cranberries. Let stand for 10 minutes. Strain and save liquid. Heat butter with buttermilk until warm (not more than 115 degrees). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.

Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375 degrees for 20 minutes or until golden brown. Cool slightly. Drizzle with icing. Makes 24 rolls.

POWDERED SUGAR ICING
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.