Using a bread machine or stand mixer with dough hook, mix together all ingredients for dough. If using bread machine, put through on regular dough cycle if you're going to bake the rolls right away or the short/quick cycle if you're going to refrigerate the formed rolls to bake the next day. If stand mixer is used, mix until a smooth dough forms and then cover and let rise for an hour for immediate baking or about half an hour if going the fridge route.

Since this is a small amount of ingredients, use the smaller inner bowl of your food processor if you have one. Put the dried cranberries and sugar in first, then process until as smooth as possible, probably a couple of minutes. Add nuts and process again, checking that they're pretty much pulverized, then add orange juice and butter and process again. You want to end up with an easily-spreadable paste. Doing the processing in steps like this helps you make sure that everything is smooth.

Pat or roll dough into a 12" x 16" rectangle. (Yes, you should measure it, and you should try to get the corners as square as you can.) The dough is very easy to work with. I find that spraying the counter with cooking spray works well and doesn't have you adding extra flour which could make your lovely dough dry and tough.

Spread the filling on the dough as evenly as you can and covering all of it except for 1/2" or so on one long side. It will be a very thin layer of filling, and that's exactly what you want. Use a flexible spatula for best results.

Roll up the dough starting with the long side that has filling to the edge, then pinch the unfilled edge onto the outside of the dough. You'll inevitably end up with the middle of your roll being thicker than the ends; I'm not sure why. Before you cut the roll into pieces, therefore, do a little (gentle) squeezing and stretching out from the middle until the whole thing measures 24".

Cut the rolled-up dough into 12 pieces. (Use that ruler again and make knife marks at 2" intervals.) You can use a serrated knife or (much better) unflavored dental floss that you use to slice without squishing. Here's the flossing technique, described at the KAF website:

"Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll."

Get yourself a roll of cheap waxed unflavored floss and store it in your kitchen drawer.

The best way to bake these so that they get browned on all sides is to bake them in muffin tins. I use parchment paper liners; you could also use foil liners. If you don't use liners be sure to grease the muffin cups well.

Bake at 375⁰ for 20 minutes or so, checking at 15 minutes. You want them to be well browned on top and to have an internal temp of 190⁰-200⁰. Cool on rack.

I don't think these need a glaze as they're wonderful on their own, but if you feel that you have to add it you can mix a cup of powdered sugar with 1-2 tablespoons of orange juice or concentrate and drizzle over the rolls. But really--you don't need it!