Cranberry-Cinnamon Rolls With Cream Cheese Icing

• 1 (1/4-oz.) envelope active dry yeast
• 1/4 cup warm water (105u0b0 to 115u0b0)
• 1 teaspoon granulated sugar
• 1/2 cup butter, softened
• 1 cup granulated sugar, divided
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 4 1/2 cups bread flour
• 1/4 teaspoon ground nutmeg
• 1/4 to 1/2 cup bread flour
• 1 cup chopped pecans
• 1 cup boiling water
• 1 cup dried cranberries
• 1/2 cup very soft butter
• 1/2 cup firmly packed light brown sugar
• 1 tablespoon ground cinnamon

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. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
3. 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.
4. 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. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
5. Meanwhile, preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
6. Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes. Drain cranberries.
7. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. 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.
8. Sprinkle cranberries over sugar mixture. Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
9. Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
10. Bake at 350u0b0 for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.

active dry yeast, warm water, sugar, butter, sugar, salt, eggs, milk, lemon juice, bread flour, ground nutmeg, bread flour, pecans, boiling water, cranberries, very soft butter, brown sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/cranberry-cinnamon-rolls (may not work)