Preparation

• Combine the dry ingredients: In a mixing bowl, whisk together the flour, sugar, yeast, and salt.
• Warm the milk and butter: On low heat, melt the butter into the milk until smoothly combined, then let it cool slightly to around room temperature.
• Mix in the wet ingredients: Add the egg, orange zest, and orange juice to the warm milk mixture, whisking until well incorporated.
• Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
• Knead the dough: Transfer the dough to a floured surface and knead for about 5 to 7 minutes until smooth and elastic.
• Let the dough rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• Preheat the oven: Preheat your oven to 350°F (175°C).
• Roll out the dough: On a floured surface, roll out the dough into a rectangle about 1/4-inch thick.
• Add the cranberries: Evenly sprinkle the cranberries on top of the rolled dough.
• Roll and slice: Roll the dough tightly from one end to the other and slice into 12 equal pieces.
• Second rise: Place the sliced rolls in a greased baking dish, cover, and let rise for another 30 minutes.
• Bake: Place the dish in the oven and bake for 25 to 30 minutes, or until golden brown.
• Glaze and serve: After cooling slightly, drizzle with a glaze made from powdered sugar and a splash of orange juice.