In a large bowl, combine 1 cup of the flour and the yeast; set aside. In medium saucepan, heat and stir milk, water, sugar, butter and salt until warm and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with mixer on low speed 30 seconds, then beat 3 minutes more. Using wooden spoon, stir in as much of the remaining flour as you can. Turn dough out into floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic. Shape into ball. Place in lightly greased bowl; turning once to grease surface. Cover and let rise in warm place until doubled.

Meanwhile, for filling, in a small bowl stir together cranberries, brown sugar, pecans, orange peel and cinnamon. Set aside. 

Punch down the dough and turn out onto lightly floured surface. Cover and let rest 10 minutes. Grease baking pan. Roll dough in a 14″ x 10″ rectangle. Brush with melted butter. Spread filling over dough. Starting from the long side, roll up dough into a spiral. Seal seam. Cut roll in half lengthwise. Turn cut sides up. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Place loaf in the prepared sheet. Cover; let rise in a warm place until nearly doubled (about 30 minutes). Bake bread in 350 degree oven about 25 minutes or until golden brown. Remove from sheet; cool on a wire rack. 

Drizzle with Orange Glaze. Orange Glaze – Mix powdered sugar and vanilla. Stir in enough orange juice to make drizzling consistency.