Cranberry Pecan Wreath

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1 (8-inch) coffee cake or 'wreath'

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Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 26 x 6-inch rectangle; spread Cranberry-Pecan Filling over dough to within 1/2 inch of edges. Beginning at long end, toll up tightly as for jellyroll. Pinch seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 350^°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Orange Glaze; decorate with additional cranberries, orange slices and pecan halves, if desired.
Cranberry-Pecan Filling: In medium saucepan, combine 1 cup fresh or frozen cranberries, finely chopped; 2/3 cup firmly packed brown sugar and 1/4 cup butter or margarine. Bring to a boil over medium-high heat. Reduce heat; simmer 4 to 6 minutes or until very thick, stirring frequently. Remove mixture from heat; stir in 1/2 cup chopped pecans, toasted.
Orange Glaze: In small bowl, cream 1-1/2 tablespoons butter or margarine with 1 cup powdered sugar, sifted. Add 1 to 2 tablespoons milk and 1-1/2 teaspoons freshly grated orange peel. Stir until smooth.

Yeast 101