Harvest Stuffed Cinnamon Rolls

1 loaf frozen white bread dough (such as Rhode's)

1/4 Cup butter or margarine, softened

1 Cup brown sugar, packed

3 Tablespoon ground cinnamon *Can do less to taste

1/2 cup dried cranberries (can use raisins or dried cherries)

1/2 cup pecans, toasted (optional)

1 Tablespoon orange zest (or more to taste)

Icing

3 ounce cream cheese, softened

1/4 Cup butter or margarine, softened

1-1/2 Cups confectioner's sugar

1/2 tsp vanilla (optional, I usually just leave it out)

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches.

Spread 1/4 C margarine or butter over dough.

Place cranberries in a bowl and cover with hot water, let sit for five minutes to plump, then drain well.

In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Sprinkle pecans, cranberries, and orange zest over brown sugar mixture.

Carefully roll up cinnamon roll into a log, squeezing lightly as you do to seal it. Slice into one inch slices with serrated knife.