Five-Spice Cranberry-Pecan Rolls

Spray a 13×9-inch baking pan with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add flour, 1 teaspoon (3 grams) orange zest, 1 teaspoon (2 grams)five-spice powder, cinnamon, and nutmeg, and beat until combined, about 1 minute.

Lightly punch down Do-It-All Dough. Cover and let stand for 10 minutes.

Lightly dust work surface with flour. Turn out dough onto prepared surface, and roll into an 18×12-inchrectangle. Using a small offset spatula, spread butter mixture onto dough, leaving a ½-inch border on one long side. Sprinkle pecans and cranberries over butter mixture. Starting with long side opposite border, roll up dough into a log; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour or unscented dental floss, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and refrigerate overnight.

Let cold rolls rise in a warm, draft-free place (75°F/24°C)until puffed, 1 to 2 hours.

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Preheat oven to 375°F (190°C).

Pour ¼ cup (60 grams) cream onto rolls.

Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes.

In a small bowl, whisk together confectioners’ sugar, remaining ¼ cup (60 grams) cream, remaining ½ teaspoon (1.5 grams) orange zest, and remaining ⅛ teaspoon five-spice powder until smooth. Drizzle onto warm rolls, and garnish with pecans, if desired. Serve immediately.