Adapted from The Pioneer Woman Cooks
For the dough:
For the filling:
For the icing:
To make the dough, combine the milk, butter, and sugar in a medium saucepan and set over medium heat. Stir occasionally. When the mixture begins to steam and bubbles appear around the edges (do not boil), remove from heat and allow to cool slightly. Sprinkle the yeast over the cooled mixture and let sit for 5 minutes.
In a large bowl, combine 5 cups of the flour with the milk and yeast mixture and stir until the dough comes together. Cover with a towel, set in a warm place, and let rise for one hour.
Punch down the dough and add the remaining 1/2 cup flour, baking soda, baking powder, and salt. Stir, adding an additional 1/2 cup of flour if needed to work the dough into a ball. Knead a few times on a lightly floured surface until dough is smooth.
Roll the dough into a large rectangle about 25 inches long and 12 inches wide. Brush with the melted butter, and sprinkle with the chopped cranberries, brown sugar, orange zest, and cinnamon. Starting on the long side of the dough rectangle, gently roll the dough towards you, being sure to keep the dough tight. Pinch the edges together with the roll. Use a sharp knife (I actually like to use unflavored dental floss, wrapping it around the dough and pulling it tight) to cut the dough into 1 1/2 inch sectioned rolls.
Place the rolls in a greased 9x13 inch baking dish. Let rise for an additional 30 minutes. Meanwhile, preheat oven to 375 degrees F. Bake the rolls for 15-20 minutes, until the rolls are lightly brown.
To make the icing, combine the powdered sugar and orange juice and stir until smooth. Pour over the cinnamon rolls and serve immediately.
The cinnamon rolls will keep in an airtight container at room temperature for a few days. If desired, rewarm the rolls in their baking dish at 350 degrees for 20 minutes.
Recipe shared on www.completelydelicious.com