Warm the 2% milk to between 110°F and 115°F.

In a bowl, dissolve the active dry yeast in the warm milk and let it sit for about 5 minutes until foamy.

In a stand mixer, mix the yeast mixture with butter and cane sugar. After it cools slightly, add in the egg and orange zest.

Gradually incorporate the all-purpose flour and salt into the mixture using a dough hook until combined.

Transfer the dough to a floured surface and knead for 6-8 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and allow it to rise in a warm spot for 1-2 hours.

In a medium pot, combine fresh cranberries, orange juice, orange extract, and sugar. Cook until the cranberries burst and the mixture thickens.

After the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the cranberry filling evenly.

Starting from one long edge, roll the dough tightly into a log and slice into 12 even pieces.

Preheat your oven to 350°F (175°C). Arrange the sliced rolls in a greased baking pan.

Bake the rolls for 22-26 minutes, until golden brown.

In a bowl, combine powdered sugar, softened cream cheese, additional orange zest, and orange extract. Blend until smooth.

Once the rolls have cooled slightly, drizzle the creamy orange glaze over the tops.