Cranberry Breakfast Rings

Ingredients
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2 packages dry yeast

3 1/2 to 4 1/2 cups all purpose flour, divided
1 1/4 cup granulated sugar, divided
1 tsp salt
1 cup milk
1/2 cup butter or margarine
1/4 cup water
2 eggs beaten
1 tsp grated lemon rind
1 jar (14oz) cranberry-orange sauce, divided
1 cup chopped walnuts
2 tsp ground cinnamon
1/2 cup butter or margarine, melted and divided

Frosting

1 cup confectioners sugar
2 tbsp warm milk
1/2 tsp vanilla extract

Directions

In a large bowl, combine yeast, 1 1/4 cups flour, 1/2 cup sugar, and salt.  Set aside

In a saucepan, combine milk, 1/2 cup butter, and water; heat until warm.  Add to dry ingredients and beat until smooth.  Add eggs and 1 1/4 cups of flour, beating again until mixed.  Stir in remaining flour and lemon rind.  Cover and refrigerate until ready to shape rings.

To make rings, turn dough onto a lightly floured surface and divide in half.  Use a floured rolling pin to roll out half of the dough into a 14×7 inch rectangle.  Spread half of the cranberry-orange sauce over the dough.  Combine the remaining 3/4 cup of sugar, walnuts, and cinnamon; sprinkle half of mixture over dough.  Drizzle with 1/4 cup melted butter.

Beginning with one long side, roll up dough, and seal edges.  With seam edge down, place dough in a circle on a greased baking sheet.  Press ends together to seal.

Cut slits two thirds of the way through the ring at 1 inch intervals.  Repeat the process with the remaining half of the dough.

Cover the rings and let rise in a warm place until doubled in size, about 1 hour.

Bake in a preheated 375F oven for 20-25 minutes, or until bread sounds hollow when tapped.

Frosting
Mix all ingredients until smooth, then drizzle over the rings.

Makes 2 breakfast rings