• Prepare cinnamon roll dough as directed earlier in this post, replacing the cinnamon filling with cranberry filling.

Cranberry Filling

• If the cranberries are frozen, let them thaw for 30-60 minutes.
• Place cranberries in a sauce pan on medium heat with the orange juice, sugar, salt, and corn starch.
• Let the cranberries cook down until softened. This will take 5-10 minutes. With a potato masher, mash the cranberries to make the sauce nice and thick.
• Stir the cranberry mixture often, if not continually, to avoid burning and sticking to the bottom of your pan. If it gets too thick, just add a tablespoon of orange juice and mix well. The goal is to make a cranberry compote that’ll be similar to a jam in consistency.
• Once you’ve obtained a spreadable consistency, set it aside to cool down for a few (but no more than 10) minutes. Work on rolling out your dough to a 14x12 rectangle. Spread the compote evenly on the rectangle just shy of the edge, roll it up, slice, and bake.
• Set the cranberry rolls out for about 5 minutes then drizzle with the orange glaze. Enjoy while still warm.

Orange Glaze

• Simply add the sifted powder sugar in a bowl with the orange zest and the orange juice and whisk until you reach a blended drizzling consistency. Once reached, drizzle over the warm rolls. Top the rolls with toasted sliced almonds to add an extra pizzazz.