Cranberry Orange Cinnamon Rolls

In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let the mixture sit for about 5-10 minutes until it becomes foamy, which indicates the yeast is active.
Using the dough hook attachment, mix in the remaining granulated sugar, melted butter, eggs, and salt on low speed. Gradually add the 4 ½ cups of flour until a soft, shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.
While the dough rises, make the filling by stirring together the brown sugar, cinnamon, dried cranberries, and orange zest in a small bowl. On a lightly floured surface, roll the risen dough out into a 16x12-inch rectangle. Sprinkle the filling mixture evenly over the dough, leaving a ½-inch border on all sides. Tightly roll the dough into a log, starting from the long side, and pinch the seam to seal.
Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal rounds. Arrange the rolls in a greased 9x13-inch baking dish, cover with the towel, and let them rise again for 30-45 minutes until puffy. While they rise, preheat your oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until they are golden brown on top and sound hollow when lightly tapped. Meanwhile, prepare the glaze by beating the softened cream cheese, confectioners' sugar, orange juice, and vanilla extract with an electric mixer until smooth and creamy.
Let the baked cinnamon rolls cool in the pan for 10 minutes before spreading the cream cheese glaze over the top. Serve warm.

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