Warm the milk and butter in a medium saucepan, until the butter has melted. Remove from the heat.

Place the flour, sugar, yeast and salt into a kitchen mixer with the bread hook.

Add in the milk and butter mixture and begin to knead.

Add in the egg and continue kneading for 8-10 minutes on medium-low speed.

The dough should be soft, smooth and elastic.

Cover with a tea towel and let rise in a warm spot for about 1.5 hours or until doubled in size. (This took quite a bit longer for me so just have patience!)

Prepare the filling by mixing together the brown sugar, cinnamon, salt and butter. (You can use a hand-held mixer or simply cut in the butter with a pastry cutter. I did the latter and just sprinkled the mixture on the dough after it was rolled out.)

Preheat the oven to 375°F.

Grease 2 nine-inch pie dishes.

On a well-floured surface, use a rolling pin to roll out the dough into a large rectangle that measures about 18 × 22 inches, with the longer side directly in front of you.

Spread the cinnamon/butter mixture over the entire surface of the dough.

Evenly distribute the chopped cranberries on top.

Gently roll the dough horizontally to form a log.

Using a sharp knife, cut the log into approximately 12 pieces.

Arrange the buns evenly inside the pie dishes.

Let the buns rise for 40 minutes.

Place in the center of the oven and bake for 30-35 minutes, or until nicely browned and cooked through.

While the buns are cooling, prepare the orange glaze.

In a small bowl, combine the powdered sugar with the fresh orange juice and zest with a fork to form a semi-thick glaze (adjust the orange juice as you go to get the desired consistency).

Drizzle on top of the buns and serve immediately.