Brush the dough with the melted butter to within 1/2-inch from the edges.
In a small microwave-safe bowl, combine the dried cranberries, orange zest, and orange juice.
Microwave on high for 1 minute, or until cranberries are soft.
Transfer to a food processor, and add walnuts.
Process until walnuts and cranberries are finely minced.
Stir in brown sugar.
Spread evenly over dough.
Starting with one long side, roll dough jelly-roll style into a log.
Cut into about 10 rolls. They will be pretty packed with filling, so transfer them carefully to the skillet so they don't spill or fall apart.
Arrange rolls in a greased 12-inch cast-iron skillet.
Cover and let rise in a warm place for about 30 minutes, or until nearly double in size.
Bake at 350 degrees for 25-30 minutes, or until edges are golden, and when you press toward the center, it feels set. It shouldn't feel doughy when lightly pressed toward the middle.
Let cool for 10-15 minutes, and prepare glaze.