Cranberry-Pecan Cinnamon Rolls

• 1 (26.4-oz.) package frozen biscuits
• 1 (6-oz.) package dried cranberries
• all-purpose flour
• ¼ cup butter, softened
• ¾ cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans, toasted
• 1 cup powdered sugar
• 3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
2. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10” x 12” rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle cranberries and pecans evenly over brown sugar mixture.
3. Roll up, starting at one long end; cut into 12 (1” thick) slices. Place rolls into the 11” Gotham skillet.
4. Bake at 375°F for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.
5. Stir together 1 cup powdered sugar, 3 tbsp. milk, and ½ tsp. vanilla extract; drizzle evenly over rolls.