**For the Dough:**

1. – Warm 1/3 cup milk and 1 tablespoon brown sugar in a microwave-safe bowl until it reaches 110°F. Stir in the yeast and let it sit until foamy, about 5 to 10 minutes.
2. – Whisk 1/4 cup flour and remaining 1/2 cup milk until smooth in another bowl. Microwave until smooth, stirring between each interval, for about 1 minute.
3. – In a stand mixer bowl, combine the yeast mixture, flour mixture, eggs, melted butter, orange zest, salt, vanilla, remaining brown sugar, and 3 cups flour. Beat until the dough starts to pull away from the sides and is slightly sticky, about 10 to 12 minutes.
4. – Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.

**For the Filling:**

1. – In a saucepan, cook cranberries, orange juice, and 1/4 cup brown sugar until the cranberries burst and the mixture thickens, about 15 minutes. Let it cool.
2. – In a small bowl, mix butter, cinnamon, cardamom, and 5 tablespoons brown sugar until smooth.

**Assembly:**

1. – Roll out the dough into an 18″x10″ rectangle on a floured surface.
2. – Spread the brown sugar butter mixture over the dough, followed by the cranberry sauce.
3. – Roll up the dough tightly and cut into 12 equal sections.
4. – Place the rolls in a cast-iron skillet, cover, and let them rise until almost doubled, about 1 hour.
5. – Preheat the oven to 350°F. Brush the rolls with egg wash and pour cream over them.
6. – Bake until golden brown and the cream is absorbed, about 28 to 32 minutes. Let them cool for 10 minutes.

**For the Glaze:**

1. – Whisk together confectioners’ sugar, cream, orange zest, orange juice, vanilla, and salt until smooth. Add more sugar if desired for a thicker consistency.
2. – Drizzle the glaze over the rolls before serving.