3/4cuporange marmaladeI used Smucker's all natural
1 to 2tablespoonsorange juice
Combine all dough ingredients in the order listed in a large mixing bowl fitted with dough hook. Knead until fully combined and silky, about 3-5 minutes. Dough will be soft.
Place in a greased bowl, cover and let rise until doubled, about 1 hour.
Press dough down gently. Pat it down or roll it into a 14" x 12" rectangle. Spread orange marmalade evenly oven dough. Pulse cranberries in a food processor until they're very finely minced. Spread over orange marmalade. Leaving a 2" space along one long side. (This will allow the dough to be pinched together better. If it's wet from the jelly it won't pinch together.)
Roll into a log form starting with short side. Cut into 9 or 10 even slices. Place in a lightly greased 9" square or 11" x 7" rectangle pan. Cover and let rise until puffy, about 45 - 60 minutes.
Preheat oven to 375 degrees. Bake until golden brown around edges. Tent with foil if browning too quickly.
In a small bowl combine and stir confectioner's sugar with orange juice, vanilla extract and orange zest (optional). Stir until smooth. Spread over warm rolls. Serve warm.
If baking in a metal pan reduce baking time by about 5 minutes. May be frozen for longer storage. Wrap well and place in freezer for up to 1 month.