Cranberry Orange Cinnamon Rolls

Place the frozen bread dough on a greased pan; grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or for about 4 to 5 hours at room temperature.

Preheat the oven to 350 and butter two 8-inch round cake pans. In a medium bowl, combine the brown sugar, chopped cranberries, and cinnamon; mix well to combine. Set aside.

On a lightly floured surface, roll the thawed bread dough out into an 18-by-6-inch rectangle. Don't get frustrated! The dough is springy! Brush the melted butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the buttered dough.

Starting at the LONG end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.

Arrange the rolls in the buttered cake pans; move to a draft-free place, cover with a kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in size. They should start approximately a finger space apart and end touching. They will continue to rise come together as they cook.

Drizzle the heavy cream evenly over the risen rolls—about 3 tablespoons for each pan and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.

While the rolls are baking, make the icing. Zest one orange and squeeze Sift the powdered sugar into a medium bowl. Add the orange juice, zest, and vanilla and then stir until well blended. For thinner icing, add drop of milk or juice a few drops at a time. To thicken, add more powdered sugar.

Drizzle or spread the icing over the warm cinnamon rolls. Top with additional cranberries. Serve cinnamon rolls while they are still warm.

Cover leftover cinnamon rolls with plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

These cinnamon rolls freeze well if you don't need both pans or have leftovers. Freeze them without the icing and add it when they are defrosted and warmed.