Makeover Cranberry Rolls

• 2 cups all-purpose flour
• 2 cups cake flour
• 1/4 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1-1/4 cups fat-free milk
• 1/2 cup reduced-fat butter, cubed
• 2 large eggs
• 3/4 cup chopped fresh or frozen cranberries
• 3/4 cup frozen unsweetened strawberries, thawed and chopped
• 1/2 cup sugar
• 1/2 cup raisins
• 1/3 cup chopped pecans
• 2 tablespoons honey
• 1-1/2 teaspoons grated orange zest
• 1 cup confectioners' sugar
• 1 tablespoon reduced-fat butter, melted
• 1 tablespoon fat-free half-and-half

1. In a large bowl, combine the flours, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth (dough will be very sticky). Cover and refrigerate overnight.
2. In a small saucepan, bring the filling ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool.
3. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Spread filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices.
4. Place cut side down in two 8-in. square baking dishes coated with cooking spray. Cover and let rise until nearly doubled, about 40 minutes. Bake at 375u0b0 for 20-25 minutes or until golden brown.
5. For glaze, in a small bowl, beat the confectioners' sugar, butter and half-and-half until blended. Spread over warm rolls.

flour, cake flour, sugar, active dry yeast, salt, milk, butter, eggs, cranberries, sugar, raisins, pecans, honey, orange zest, sugar, butter

Taken from www.tasteofhome.com/recipes/makeover-cranberry-rolls/ (may not work)