Warm the milk, sprinkle in the yeast, and let stand until foamy, about 5 minutes, while you set up the rest of the ingredients (no temperature beyond warm).

Combine warm milk mixture with sugar, melted butter, eggs, vanilla, orange zest, flour, and salt, then knead until smooth and elastic, kneading for 8 minutes at a steady rhythm with visible dough strength forming.

Place dough in a lightly greased bowl, cover, and rise for 1 hour at warm room temperature (until doubled in size with a puffy, airy look).

Simmer chopped cranberries, sugar, orange zest, and orange juice until jammy, 10 to 15 minutes, stirring often so juices thicken and cling to the spoon.

Cool the cranberry filling completely so it spreads without melting the dough.

Roll the dough into a rectangle, then spread softened butter over the surface in an even layer.

Spread the cooled cranberry filling over the butter, leaving a small border, so the filling reaches the edges of the future swirl.

Roll the dough tightly into a log, using gentle pressure to form a compact spiral with distinct layers.

Cut the log into 12 rolls and place them cut-side up on a sheet pan.

Cover and rise for 45 minutes at warm room temperature until noticeably puffy and touching slightly at the edges.

Bake at 375°F for 22 to 25 minutes, until the tops are golden and the centers look set with light browning.

Beat the cream cheese, powdered sugar, orange juice, and orange zest until smooth, then drizzle generously over warm rolls so the glaze melts slightly and settles into the ridges.