Step 1
Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy about 5 minutes. Add orange juice egg butter and orange zest to the bowl. Mix for 1 minute on low speed.
Step 2
Add 3 cups flour and salt. Start mixing on low speed for 1 minute then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
Step 3
Transfer dough to a greased bowl cover and allow to rise for 1 1/2 hours.
Step 4
While dough is rising prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
Step 5
Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3 for 12 rolls total.
Step 6
Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
Step 7
Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
Step 8
Bake in the preheated oven until golden about 25 minutes.
Step 9
Meanwhile make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
Step 9
Remove rolls from the oven and cover immediately with icing.