In a mixing bowl, combine warm milk, sugar, and instant yeast. Let sit for 5-10 minutes until foamy.

In a large bowl, combine all-purpose flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.

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

Transfer the kneaded dough into a greased bowl, cover with a kitchen towel or plastic wrap. Let it rise until doubled in size, about 1 to 2 hours.

In a small saucepan, combine cranberries, sugar, orange juice, and zest. Cook for 5-7 minutes until cranberries burst and mixture thickens.

Once the dough has risen, punch it down and roll it into a rectangle approximately 12x18 inches, about ½ inch thick.

Spread the cooled cranberry filling evenly over the rolled-out dough, leaving a small border. Tightly roll the dough into a log and cut into 1-inch slices, yielding about 12 rolls.

Arrange the sliced rolls in a greased baking dish and let them rise again in a warm place until puffy, about 30-60 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.

Prepare the glaze by whisking together powdered sugar, melted butter, milk, and remaining orange juice until smooth. Drizzle over warm rolls after baking.