In a large mixing bowl, combine first four ingredients; beat until light and fluffy, scraping the bowl occasionally.
Combine the dry ingredients; add to the creamed mixture; refrigerate at least 1 hour.
In a small bowl, combine cranberries, walnuts and orange peel; set aside.
On a lightly floured surface, roll dough into a 10-inch square; combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough; roll up tightly, jelly-roll style.
Wrap with waxed paper; chill several hours or overnight.
Cut roll into 1/4-inch slices and place on a well-greased cookie sheet.
Bake at 375° for 14-15 minutes, or until edges are light brown.