In the bowl of a stand mixer with the paddle attachment, add the warm milk, 1 tablespoon of sugar, and the active dry yeast. Mix gently and let sit until foamy, about 5 minutes.

Add the beaten eggs, softened butter, remaining sugar, all-purpose flour, bread flour, and kosher salt to the yeast mixture. Switch to the dough hook and knead on medium speed until smooth, about 5 minutes.

Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm area until doubled in size, about 1-2 hours.

Roll the dough out into a 10×15-inch rectangle on a floured surface.

In a bowl, mix together the cranberry sauce and orange zest, then spread evenly over the dough, leaving a small border around the edges.

Roll the dough tightly from the long edge into a log and cut it into 9 equal rolls.

Arrange the rolls in a greased baking dish, cover, and let them rise until doubled, about 1 hour.

Preheat your oven to 325°F (163°C) while the rolls are rising.

Bake for 35-40 minutes until golden brown. The rolls should be firm to the touch and golden on top.

While the rolls are baking, mix cream cheese, softened butter, confectioners' sugar, fresh orange juice, and vanilla in a bowl. Beat until smooth, then whisk on high for 4-5 minutes until fluffy.

As soon as the rolls are out of the oven, frost them generously with the cream cheese mixture while they are still warm.