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1
In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill.
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2
In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side.
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4
Cut into 15 slices; place, cut side down, in a greased
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5
. Cover and let rise until doubled, about 30 minutes.
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6
Bake at 375u00b0 for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool.
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7
In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls.
