Cranberry-Cinnamon Rolls with Cream Cheese Icing

Ingredients

• 0.3 oz active yeast dry
• 0.3 cup bread flour 
• 4.5 cups bread flour 
• 0.5 cup firmly brown sugar light packed
• 0.5 cup very butter soft
• 0.5 cup butter softened
• 30 servings cream cheese icing 
• 1 cup cranberries dried
• 2 large eggs lightly beaten
• 1 cup granulated sugar divided
• 1 teaspoon granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 1 tablespoon juice of lemon fresh
• 1 cup milk 
• 1 cup pecans chopped
• 1 teaspoon salt 
• 0.3 cup warm water (105° to 115°)
• 1 cup water boiling

Equipment

• bowl
• frying pan
• oven
• stand mixer
• measuring cup

Directions

1. Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
2. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy.
3. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
4. Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
5. Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface.
6. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
7. Meanwhile, preheat oven to 35
8. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
9. Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes.
10. Drain cranberries.
11. Punch dough down; turn out onto a lightly floured surface.
12. Roll into a 16- x 12-inch rectangle.
13. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.
14. Sprinkle cranberries over sugar mixture. Top with pecans.
15. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
16. Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
17. Bake at 350 for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes.
18. Brush rolls with Cream Cheese Icing.
19. Serve immediately.