Combine all your cranberry filling ingredients (2 cups cranberries, 1/2 cup sugar, 1 orange zested and juiced, 1/2 teaspoon cinnamon, 1/4 teaspoon clove, and 1/4 teaspoon nutmeg) in a medium saucepan over medium-high heat.

Bring to a boil while stirring frequently until the cranberries burst, about 3-5 minutes.

Reduce the heat to medium and let it simmer for another 10-15 minutes until it thickens, stirring occasionally.

Remove from heat and let it cool slightly.

Melt 4 tablespoons of butter in a microwave-safe bowl, then add 1 cup of milk and heat until warm but not hot.

Add the packet of rapid rise yeast and let it sit for 2 minutes to activate.

In a mixing bowl, combine 3 cups of flour, 1/3 cup sugar, and 1/2 teaspoon salt.

Pour the butter, milk, and yeast mixture over the dry ingredients, add in 1 large egg and 1 tablespoon of orange zest, and beat on medium speed for 2 minutes.

Switch to the dough hook attachment and gradually add the remaining 1 cup of flour, beating for another 5 minutes until the dough is smooth and elastic.

In a small bowl, mix together the orange filling ingredients (1/3 cup softened butter, 1/3 cup granulated sugar, 2 tablespoons orange zest).

On a floured surface, roll out the dough into a large rectangle (about 18x12 inches).

Spread the orange filling evenly across the dough, followed by spooning the cooled cranberry filling on top.

Carefully roll the dough into a log, pinching the edge to seal.

Cut the log into 1 1/2-inch rolls and place them in a greased 9x13 baking dish.

Cover the dish with a towel and let them rise in a warm spot for about 1 hour.

Preheat your oven to 350°F (175°C) and bake the rolls for 20-30 minutes until golden brown and cooked through.

In a bowl, mix together the melted butter, milk, powdered sugar, vanilla extract, orange juice, and 1/2 tablespoon of orange zest, whisking until smooth.

Drizzle the glaze over the warm rolls and let it soak in before serving.

These rolls are delightful warm but can also be enjoyed at room temperature.