These Cranberry Orange Rolls are about to become your new favorite holiday breakfast!
Add yeast, warm milk and sugar to the bowl of a stand mixer. Stir and let sit for 5 minutes. The yeast should start to get foamy.
Combine eggs and melted butter with the yeast. Add flour, salt, and orange zest while the mixer runs on low. Add the dough hook, and knead for 6 minutes. Add up to 1/2 cup extra flour if needed. Transfer the dough to a greased bowl, cover and let it double in size.
Once dough has doubled punch it down. Transfer the dough to a floured work surface. Roll out the dough to a 14 x 24 rectangle.
Spread the cranberry sauce onto the dough leaving an inch or two of space along the edges. Starting at the long side roll up into a jelly roll.
Slice into 12 pieces. Place in a greased 9 x 13 pan.
Preheat oven to 350F. While the oven preheats add in the rolls. When the oven reaches 350 set timer for 35-40 minutes or until they are golden brown and not doughy in the center.
Combine powdered sugar, orange juice and orange zest in a small white bowl. Whisk to combine and set aside.
Serve immediately and enjoy! Allow the rolls to cool before drizzling with the orange glaze.