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Note: the dough recipe above makes enough for 24 rolls, but the filling is only enough for 12 rolls. I did this because I used the second half of the dough for a batch of savory rolls. If you want all sweet rolls, then double the amounts on the above filling list.
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1. In a small bowl mix together the warm water and yeast. Let it sit for about 10 minutes until foamy.
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2. Measure out two tablespoons of vinegar into a liquid measuring cup and then fill the cup to the two cup line with milk. Set aside.
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3. In the bowl of a stand mixer set with a dough hook or in a large bowl (if using a hand mixer), mix together the flour, salt, baking soda, baking powder, and sugar. Cut in the shortening or butter using a fork or pastry blender until the butter pieces are the size of a large pea.
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4. Now add the yeast mixture and the milk mixture into the flour and mix well.
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5. Spray a large bowl with non stick spray and transfer the dough into it. Cover with plastic wrap and let the dough rise in the fridge overnight.
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6. The next morning it will have grown! High five for making it to this point. I held my breath as I opened the door. OK, now flour your work surface generously. Remove the dough from the bowl and begin to roll it out into a large rectangle. At this point you can cut it in half if you'd like. (I would say YES, because I used 1/2 for sweet rolls, and 1/2 for savory, which was AWESOME.) But if you'd like 24 sweet rolls go for it.
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7. Roll the dough out flat into a rectangle and brush with the melted butter. Sprinkle the sugar over the butter, then the cranberries and orange zest. Mix the cloves and the cinnamon together in a small bowl and then sprinkle that evenly over the dough.
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8. Starting with the edge on the left side of you, start to roll the dough up like a yoga mat until it's one long tube. Using a sharp knife measure and cut out 12 even-sized pieces, first making little indentations so you can cut it in a second. Then cut it into 12 pieces.
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9. Spray a 9 x 13 pan with nonstick spray (I used Baker's Joy) and place the 12 pieces into it evenly. It will seem like there's a lot of room but trust me. Then cover the pan with a towel and let the rolls rise a second time for 1.5-2 hours or until doubled in size.
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10. Preheat your oven to 400 F. When the rolls are finished rising, bake for 15-20 minutes until browned on top. Enjoy!
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Adapted from Willow Bird Baking.
