In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the softened butter, orange juice, eggs, and the frothy yeast mixture. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm spot until it doubles in size, about an hour.

Once risen, punch down the dough and roll it out into a rectangle roughly 1/4-inch thick.

Mix the brown sugar, cinnamon, and orange zest together, and sprinkle this mixture evenly over the dough. Scatter the chopped cranberries on top, gently pressing them in.

Roll the dough tightly from one long end to the other. Cut the roll into 12 equal pieces.

Place them in a greased baking dish, cover, and let them rise for about 30 minutes.

Preheat your oven to 375°F (190°C).

Bake the rolls for about 25-30 minutes or until golden brown.

Let them cool for a few minutes before drizzling with the orange glaze.