Brioche Dough:

1. Warm Milk and Activate Yeast: Heat the milk to 110°F (43°C) and stir in the yeast and sugar. If using active dry yeast, let it sit for 15 minutes to proof.
2. Mix Wet Ingredients: Mix the eggs and vanilla into the milk-yeast mixture. Whisk to combine.
3. Combine Dry Ingredients: In the bowl of a stand mixer, combine the flour, orange zest, and salt.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, until a ball forms.
5. Add Butter: Add the softened butter, one piece at a time, allowing each piece to fully incorporate before adding the next.
6. Knead the Dough: Once all the butter is incorporated, turn the mixer to medium-high speed and mix for 8-12 minutes. Check for readiness by tearing off a piece and stretching it thin – if it doesn’t tear, the dough is ready.
7. First Rise: Transfer the dough to a greased bowl, cover, and let it proof overnight in the fridge or in a warm place for about 1 hour until doubled.

Cinnamon Orange Cranberry Jam:

1. Combine Ingredients: Add the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a saucepan.
2. Cook Cranberries: Heat over medium heat for 10-12 minutes, stirring often, until the cranberries break down.
3. Thicken Jam: Reduce the heat to low and cook for another 8-10 minutes, stirring frequently, until the jam thickens.
4. Blend Jam: Remove from heat and blend with an immersion blender (or transfer to a blender) until smooth.
5. Cool Jam: Pour into a glass jar and cool completely, then chill in the fridge.

Assembly and Baking:

1. Roll the Dough: On a floured surface, roll the brioche dough into a ¼-inch thick rectangle.
2. Spread Jam: Spread about 225g (1 cup) of the chilled jam evenly over the dough.
3. Roll and Cut: Roll the dough tightly from the long edge and seal the edge. Trim the ends and cut into 9 even rolls.
4. Second Rise: Place the rolls in a greased baking dish, cover, and let them rise at room temperature for 30 minutes.
5. Preheat Oven: Preheat the oven to 350°F (175°C).
6. Bake Rolls: Bake for 22-25 minutes, until barely golden.

Cream Cheese Icing:

1. Combine Ingredients: In a bowl, add the softened cream cheese, melted butter, and sifted powdered sugar.
2. Whisk Icing: Whisk vigorously until smooth and flowing.
3. Ice and Garnish: Spread the icing over the warm rolls and top with orange zest.