Preheat oven to 350ºF (180ºC).
In large bowl, dissolve 1 teaspoon (5 mL) of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3 1/2 cups (875 mL) of the flour to make soft slightly sticky dough.
Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Grease 10-inch (3 L) springform pan; set aside.
In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18-x 11-inch
(45 x 28 cm) rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
Beat in remaining egg; brush over wreath. Bake in centre of oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.)