In a medium saucepan over medium heat, combine cranberries, orange juice, sugar, and spices. Simmer for about 10 minutes until the cranberries burst.

In a large mixing bowl, combine warm milk, softened butter, and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy.

Gradually add in flour and salt, mixing until a soft dough forms. The dough should be slightly sticky but manageable.

Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for about 1 hour.

Once risen, punch the dough down, turn it out and roll into a rectangle about ½ inch thick.

Spread the cooled cranberry mixture over the surface, leaving about a half-inch border at the edges.

Starting from one long edge, roll the dough tightly into a log shape, slice into 1-1.5 inch thick pieces, and place in a greased baking pan.

Preheat oven to 350°F. Allow the rolls to rise for about 30-45 minutes, then bake for 20-25 minutes until golden brown.

Prepare the glaze by whisking together powdered sugar, orange juice, and milk until smooth, then drizzle over warm rolls.