Prepare Tender Yeast Bread. After first rising, punch dough down and turn out onto lightly floured surface; cover and let rest 10 minutes.

Press raspberries through a sieve, reserving 3/4 cup plus 2 tablespoons juice; discard seeds.

Combine reserved juice, brown sugar and cornstarch in a small saucepan; stir well.

Bring to a boil and cook 1 minute, stirring constantly. Pour into a bowl; let cool.

Divide dough in half; roll each portion into an 18X12-inch rectangle on a lightly floured surface. Spread half of raspberry filling evenly over each portion of dough, leaving a 1/2-inch margin around edges. Sprinkle with half of pecans.

Roll up halves tightly, starting at long side; pinch seam to seal. Place each roll, seam side down, on a baking sheet coated with cooking spray; bring ends together to form a ring. Pinch ends together to seal.

Using kitchen shears or a knife, cut slits 1 inch apart around outside edge to within 1/2 inch of center. Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.

Uncover; bake at 350 degrees for 20 minutes or until rings sound hollow when tapped. Cool on wire racks.

Combine powdered sugar, milk and vanilla in a bowl; stir well. Drizzle over tea rings.

Adapted from: Cooking Light Recipes