Make the Cranberry Filling: In a medium saucepan, combine cranberries, granulated sugar, brown sugar, orange juice, orange zest, and cinnamon. Simmer over medium heat for 8 to 10 minutes until cranberries burst. Stir in cornstarch slurry and cook for 1 minute until thickened like a spreadable jam. Remove from heat and cool completely.

Activate the Yeast: In a stand mixer bowl, whisk warm milk (110°F) and yeast with 1 teaspoon of sugar. Let sit for 5 to 7 minutes until frothy.

Make the Dough: Add remaining sugar, softened butter, eggs, orange zest, salt, and 3 cups of flour. Using the dough hook attachment, knead on low speed for 6 to 8 minutes, adding remaining flour as needed, until dough is soft, smooth, and slightly tacky.

First Rise: Transfer dough to a greased bowl, cover with a warm towel, and let rise in a draft-free spot for 60 to 90 minutes until doubled in size.

Roll & Fill: Punch down dough and roll out on a lightly floured surface into a 12x18-inch rectangle. Spread the cooled cranberry orange compote evenly over the surface, leaving a 1/2-inch border at the top.

Roll & Slice: Roll the dough tightly from the long edge into an 18-inch log. Using unflavored dental floss or a serrated knife, slice into 12 equal rolls.

Second Rise: Arrange rolls cut-side up in a buttered 9x13-inch baking dish. Cover loosely and let rise for 30 to 45 minutes until puffy.

Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake rolls for 22 to 25 minutes until lightly golden brown on top and cooked through.

Glaze & Serve: Beat cream cheese, butter, powdered sugar, orange juice, and vanilla until smooth and creamy. Spread generously over warm rolls so the glaze melts into every swirl. Top with orange zest curls and serve warm!