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										Place egg yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest of one large orange into the bowl of a stand mixer. 
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										Whisk ingredients together until well combined. 
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										Add 2 cups of flour, yeast and salt to dough, stir until combined. 
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										Switch to the dough hook. 
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										Add remaining 1 and 3/4 cups of flour and knead dough for 5-10 minutes. 
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										Scrape dough into a oiled bowl and cover with plastic wrap. 
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										Allow to rise until doubled (approximately 2 and 1/2 hours). 
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										In a food processor, pulse the cranberries with the brown sugar and leftover orange zest (1/4 of total orange zest from large orange) until coarse. (you may need to scrape the sides of the food processor with a spatula until all of the cranberries are coarsely chopped). 
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										Melt the butter and set aside. 
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										Butter a 9x13 inch baking dish. 
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										Roll the dough out on a lightly floured countertop until it is a 18 inch by 12 inch rectangle. 
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										Brush the dough with the melted butter. 
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										Spread the cranberry-brown sugar-orange zest mixture over the dough. 
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										Roll the dough into a long log, being careful to keep the cranberry mixture inside the dough. 
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										Cut the log into sections, halving the log until you have 12 even sections. 
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										Carefully arrange the sections in the baking dish, with even spacing between them. 
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										Cover with plastic wrap and place baking dish into refrigerator (to rise overnight). 
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										The next morning take rolls out of the refrigerator and allow to warm to room temperature for at least 30 minutes. 
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										Preheat oven to 350°F. 
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										Bake rolls until golden, approximately 30 minutes. 
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										Whisk the orange juice with the powdered sugar until smooth. 
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										Spread the icing over the warm buns. 
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										Serve and enjoy!