In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda, set aside.
In a small saucepan heat and stir milk, the 2 tablespoons margarine, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).
Add milk mixture to flour mixture; add egg white.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl.
Beat on high speed for 3 minutes.
Stir in as much of the remaining flour as you can.
Turn out dough onto a floured surface.
Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
Shape dough into a ball and place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
Meanwhile, for filling, in a small bowl stir together cranberries, remaining Splenda, pecans, orange peel, and spice; set aside.
Punch down dough and turn out onto lightly floured surface.
Cover; let rest 10 minutes.
Grease a baking sheet.
Roll dough into a 14x10-inch rectangle and brush with melted butter. Spread filling over dough.
Starting from a long side, roll dough into a spiral.
Place seam side down and cut roll in half lengthwise.
Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
ORANGE ICINE: 23 Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency. ?