Warm 1 cup of milk until lukewarm, then sprinkle in 2 teaspoons of active dry yeast and let it sit until foamy.

Combine the yeast mixture, 1/4 cup of softened butter, 1/4 cup of cane sugar, 1 large egg, and the zest of 1 orange in a large mixing bowl.

Gradually mix in 4 cups of all-purpose flour and 1 teaspoon of salt, kneading until you have a slightly sticky dough.

Cover with a clean towel and let it rise in a greased bowl for 1-2 hours, or until it has tripled in size.

Punch down the risen dough and roll it out into a rectangle, about 1/4-inch thick.

In a medium saucepan, combine 2 cups of fresh cranberries, 1/4 cup of orange juice, 1 teaspoon of orange extract, and 1/2 cup of granulated sugar. Cook until thickened.

Spread the filling over the rolled-out dough, tightly roll into a log, and slice into 12 equal rolls.

Place rolls in a parchment-lined baking pan, cover, and let them rise for about 30 minutes.

Preheat oven to 350°F (175°C) and bake for 22-26 minutes or until golden brown.

Whisk together 1 cup of powdered sugar and 2-3 tablespoons of orange juice for the glaze.

Allow rolls to cool for 5-10 minutes before drizzling the orange glaze over them.