For the dough:
- 6½ tbsp. sugar
- 1 tsp. salt
- 5½ tbsp. unsalted butter, at room temperature
- 1 large egg, slightly beaten
- 1 tsp. orange zest
- 3½ cups bread flour
- 2 tsp. instant (rapid rise) yeast
- 1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature
For the filling:
- ¼ cup sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of grated nutmeg
- 2 cups fresh or frozen cranberries, defrosted if frozen
For the glaze:
- 3 cups powdered sugar
- 1 tbsp. freshly squeezed orange juice
- 6-7 tbsp. milk
- 1 tsp. orange zest
In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth. Mix in the egg and orange zest until incorporated. Mix in the flour, yeast and milk until a dough forms. Turn the dough out until the dough is silky and supple, tacky but not sticky. (You may need to add a little extra flour or liquid to achieve this texture.) Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.
Roll dough out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep itf from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Combine the sugar, cinnamon, and spices in a small bowl and mix to blend. Roughly chop the cranberries. Sprinkle the cinnamon sugar mixture over the surface of the dough. Sprinkle the berries over the top evenly of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Spray a 9 by 13 casserole dish with oil and transfer rolls to the dish, placing them about ½-1 inch apart.
Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size. At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.
Preheat the oven to 350˚ F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking pan or dish about 10 minutes, then transfer to a wire rack. Whisk together the glaze ingredients in a medium bowl until smooth and then drizzle over the top of the cinnamon rolls.