Preheat oven to hot (400 degrees Fahrenheit). Grease and flour a cookie sheet.
Prepare Cranberry Sauce:
Combine cranberries, sugar, orange and cinnamon in saucepan. Bring to boiling. Lower heat; simmer, uncovered, stirring occasionally, 10 - 15 minutes or until berries have popped and mixture is very thick. Cool completely. Remove cinnamon.
Meanwhile, prepare Dough:
Sift together flour, sugar, baking powder and salt in medium-size bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in rind. Gradually stir in milk with fork to form soft dough.
Turn dough out onto lightly floured surface. Roll out into 14 x 11-inch rectangle. Transfer to prepared cookie sheet.
To Fill Roll:
Brush dough with melted butter. Sprinkle with 3 tablespoons sugar and the nuts. Spread dough with cooled Cranberry Sauce, leaving 2-inch border all the way around. With a long side of the dough facing you, fold left and right short sided inward to that ends touch edges of Cranberry Sauce. Beginning with long side, roll up jelly-roll fashion. Gently seal edges with fingers. Turn roll so seam-side is down.
Bake in preheated hot oven (400 degrees Fahrenheit) for 25 - 30 minutes or until golden brown. Carefully transfer to wire rack to cool.
Combine the cranberries and corn syrup in a small saucepan. Cook over low heat, stirring, util berries just begin to pop, 2 - 3 minutes. Cool.
Transfer rolypoly to serving plate. Garnish with the cranberries, orange slices and mint leaves, if you wish. Serve with heavy cream if you wish.