Dough
1/2 cup warm water (105°-115°F)
2 packages (4 1/2 teaspoons) active dry yeast
1/2 cup sugar
5 cups flour
1 1/2 teaspoons salt
1 cup warm milk (105°-115°F)
2 eggs
1/2 cup softened butter
Filling
1/4 cup water
1 cup sugar
2 cups fresh or frozen thawed frozen cranberries
1/2 cup softened butter
1/4 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1 cup chopped walnuts, optional
Glaze
1 1/4 cups powdered sugar
2 tablespoons milk

Dough
Stir together water, yeast and a pinch of the sugar. Let stand 5 minutes till foamy. Mix together flour, remaining sugar and salt. Whisk milk and eggs together and add to dry ingredients along with yeast. Beat with dough hooks till flour is incorporated. Continue beating till soft dough forms. Add butter and continue beating on medium speed till dough is smooth, soft and elastic. Dough will be very sticky. Rinse large bowl with hot water. Put dough in bowl and cover with plastic wrap. Let rise in warm place 45-60 minutes till doubled.
Filling
Bring water and sugar to boil, stirring till sugar is dissolved. Add cranberries and simmer 2 minutes just till they begin to burst. Pour through sieve into bowl and cool berries, reserving syrup for another use.
Assembly
Butter two 9 inch round baking pans. Turn out dough onto well floured surface and dust with flour. Roll out into 16 inch square. Brush off excess flour and spread evenly with butter. Stir together sugars and cinnamon and sprinkle evenly over dough. Dot dough evenly with drained cranberries and sprinkle with nuts. Beginning with side nearest you, roll up dough firmly but not tightly and pinch seam to seal. Trim 1 inch off each end and discard. Cut log crosswise into 12 slices. Arrange slices cut sides up in prepared pans. Cover with plastic wrap and let rise 1 hour till doubled. Heat oven to 350°F. Bake 30-35 minutes till pufffed and golden. Cool in pan on rack 10 minutes.
Glaze
Stir ingredients together and drizzle over warm buns.