Combine 1-1/2 cups flour, yeast, sugar and salt in a large mixer bowl. Heat water, sour cream and butter until very warm (120º to 130ºF). Add sour cream mixture, eggs and orange peel to mixer bowl. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
Knead on lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes.
Roll dough into a 18 x 14-inch rectangle. Whisk together brown sugar and cinnamon. Spread 1/4 cup butter evenly over dough followed by cranberries and walnuts. Gently press cranberries and walnuts into dough. Evenly sprinkle brown sugar mixture over cranberries and walnuts.
Fold dough in half; widthwise. Cut dough into 12 equal strips; lengthwise. Grab each end of the folded strip and twist while forming a knot. Place the 12 knots on 2 greased baking sheets. Cover and let rise until doubled in size, about 30 minutes.
Bake in a preheated 350ºF oven for 14 to 17 minutes until browned. Cool pans on wire rack.
Combine powdered sugar, 1 tablespoon butter, and juice of one orange. Mix well. Drizzle over warm rolls.