Prepare Cranberry Filling: In a medium saucepan over medium heat, combine cranberries, orange juice, zest, sugar, cinnamon, nutmeg, and clove. Cook and stir until cranberries soften and burst, about 8–10 minutes. Remove from heat and cool completely.

Make Dough: In a large bowl, mix warm milk, softened butter, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour and salt, mix until a dough forms. Knead on floured surface for 8–10 minutes until smooth.

First Rise: Place dough in greased bowl and cover. Allow to rise in warm place until doubled in size, approximately 1 hour.

Roll Out Dough: Punch down dough and roll out into a rectangle 1/4 inch thick. Spread softened butter over surface, then sprinkle flour and sugar.

Add Filling: Spread cooled cranberry mixture evenly over rolled-out dough.

Roll and Slice: Roll dough tightly from one long edge and slice into 12 equal pieces.

Second Rise: Place sliced rolls in greased baking dish, cover, and let rise in warm spot for 1–2 hours until puffed.

Bake: Preheat oven to 350°F. Bake rolls for about 25 minutes until golden brown.

Glaze: While baking, whisk together glaze ingredients. Drizzle over warm rolls after cooling for 5 minutes.