Warm the milk to lukewarm, about 110°F, and combine it with sugar and yeast. Let it sit until frothy and bubbly, about 5 minutes.

Mix together the flour, salt, softened butter, and ground cinnamon until fully incorporated.

Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.

Place the dough in an oiled bowl, cover it with a cloth, and let it rise until it doubles in size, about 1 hour.

Prepare the filling by mixing together the chopped cranberries, orange zest, brown sugar, and a sprinkle of cinnamon.

Roll out the dough into a rectangle about ¼ inch thick. Spread the softened butter on top and sprinkle the filling mixture across the surface.

Shape the dough by rolling it tightly from one edge into a log. Slice the log into 12 equal pieces.

Preheat your oven to 350°F and arrange the rolls in a greased baking dish. Allow them to rise for another 30 minutes.

Bake for 25-30 minutes until golden brown. Drizzle with icing made from powdered sugar and a splash of milk.