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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!