To make the dough: In the bowl of a stand mixer, sift together 2 ½ cups flour, sugar, yeast and salt.
In a small saucepan, simmer over medium low heat butter, milk and orange juice until it reaches a temperature of 120°-125F.
Add warm milk mixture and egg to dry ingredients in mixing bowl. Mix using the dough hook on low speed adding additional flour 1 cup at a time until it forms a soft dough. Increase the speed of the mixer and knead for 5 minutes. (Alternatively, this can be done by hand on a floured surface.)
Add dough to a lightly buttered bowl. turn to coat. Cover with a damp cloth and let rise 60-90 minutes or until doubled.
Punch down dough. On a lightly floured non stick surface, roll into roughly an 18 x 14 inch rectangle.
Spread cranberry sauce from end to end leaving a ½ inch border around the edge. Sprinkle with dried cranberries. Begin to roll starting with the longest side, jelly roll style shaping as you go, ending seam side down.
Use a sharp knife to cut into 12 equal portions. (about 1 ½ inches thick) Place rolls in a 13 x 9 inch baking pan lightly buttered or sprayed with cooking spray. Cover and let rise for 30 minutes or until doubled.
To bake: Preheat oven to 350°F. Bake rolls for 35-45 minutes or until puffed and lightly golden. Let stand for 5 minutes.
To make the glaze: In a small bowl, mix together powdered sugar, cream, orange juice and zest. Drizzle over rolls.
Serve warm garnished with additional orange zest, if desired.