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1
In a stand mixer fitted with the dough hook or paddle attachment, combine the flour and yeast. Set to the side for the moment.
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2
In a large saucepan, combine the butter, milk, granulated sugar, salt, and 1 tablespoon of cranberry sauce. Stir over medium heat until the butter is melted and the milk is warm.
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3
Add the warm milk mixture to the bowl of the stand mixer. Mix on low speed for just about a minute, until incorporated. Add the eggs. Continue to mix on low for about 6 minutes, or until the dough is shiny and pulls away from the sides of the bowl.
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4
Transfer the dough to an oiled or buttered large bowl, and cover with a towel. Allow to rise in a warm spot for an hour.
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5
Preheat the oven to 350u00b0F. Grease a 9- by 13-inch pan, or two 8-inch cake pans.
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6
Remove the dough from the bowl and transfer to a lightly floured surface. Using a floured rolling pin, roll the dough into a large rectangle (about 18- by 14- inches).
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7
Remove the remaining cranberry sauce from the can. Separate 2 tablespoons (you'll use that for the glaze). Now, spread all the rest (most of the can) on top of the dough.
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8
Sprinkle the brown sugar and cinnamon evenly on top of the cranberry sauce.
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9
Carefully roll the dough into a long roulade type log, starting on the long end.
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10
Use a large, sharp knife to cut the dough into 12 equal pieces. Place the dough into the greased pan or pans.
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11
Bake in the preheated oven for 30 minutes, or until the buns are browned on top and not sticky in the center. If you're in doubt, either insert a wooden skewer to test, or remove one pan from the oven and lift one of the rolls using a small spatula. It shouldn't be sticky on the bottom.
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12
Remove from the oven. While the buns cool, make the glaze. In a medium saucepan, combine the cranberry sauce, milk, and butter. Once the butter is melted, remove from heat. Whisk in the confectioners' sugar.
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13
Once the buns have cooled, add the glaze. Serve lightly warm.
