Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Combine yeast mixture, flour, oil, and salt in a large bowl; stir until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until dough has doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; roll into a 12 x 10- inch rectangle on a lightly floured surface.
Brush with butter.
Combine sugar and cinnamon; sprinkle evenly over dough. Top with dried cranberries and finely chopped pecans.
Beginning with a long side, roll up jelly roll fashion; pinch seam to seal (do not seal ends of roll).
Place a long string or dental floss under roll; slowly pull ends to cut through dough. Arrange 12 slices, cut sides down, in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 37
Bake at 375 for 29 minutes or until golden brown. Cool 15 minutes in pan on a wire rack.
Combine 3/4 cup powdered sugar and 5 teaspoons hot water in a small bowl; stir until smooth.
