Combine the milk, butter, honey, and yeast in the bowl of the stand mixer fitted with a dough hook. Allow to proof for five minutes.
Add the egg, flours, spices, salt, orange zest, and dried cranberries. Knead until a smooth dough forms.
Transfer to a greased bowl and turn the dough ball to coat. Cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.
To make the dough in a bread machine
Combine the milk, egg, butter, honey, flours, salt, cinnamon, nutmeg, orange zest, and yeast in the pan of your bread machine according to the manufacturer’s directions.
Set on the dough cycle and start the machine. After a few minutes of kneading, add the cranberries. Scrape down the sides of the pan, and make sure a dough ball forms. Allow it to continue for the rest of the dough cycle.
To make the dough by hand
Place the milk, butter, and honey in a large mixing bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes.
Add the egg, flours, cranberries salt, cinnamon, nutmeg, and zest. Stir to combine into a shaggy dough.
Turn the mixture onto a lightly floured surface and knead. Continue kneading for 5 minutes, to create a smooth, elastic dough, adding more of the all-purpose flour as necessary.
Transfer to a greased bowl and turn the dough ball to coat. Cover with plastic wrap. Allow to rise until doubled in bulk, about 1 hour.
When the dough is ready
Preheat the oven to 350ºF. Line a 9x13-inch pan with parchment paper.
Turn the dough out onto a floured surface and divide it into 8 portions. Form each portion into a tight round.
Place the buns in the prepared pan and allow it to double in bulk, about 30 minutes.
Brush the tops of the rolls with milk and bake the rolls for 15 to 20 minutes until golden brown. Cool on a rack before serving.
To make this in advance: The baked and cooled rolls can be placed in a ziptop freezer bag and stored in the freezer. Thaw them on the counter before serving. Rolls can be reheated in a 350° oven for five minutes to warm.
Notes
Nutritional values are approximate and are based on 1 roll from the recipe (makes 8). Refrigerate leftovers promptly and use within 3 days.For smaller rolls: divide the dough into 12 or 16 portions. Reduce the baking time to be sure not to burn the rolls.For Cranberry Swirl Rolls: If you'd like to make these more cinnamon roll-style, these will be next level Cranberry Rolls. Once the dough is prepared, roll it out to a 9x13-inch rectangle. Spread ½ cup softened butter over it. Sprinkle ½ cup brown sugar over the butter. Starting at one long edge, roll it up, jelly-roll style. Slice into 12 rounds and place in the prepared pan. Bake as directed. Frost with a ½ batch of our Fluffy Cream Cheese Frosting.To freeze: Allow the rolls to cool completely on a rack, then transfer to a ziptop freezer bag. Seal, removing as much excess air as possible. Store in the freezer for up to 6 weeks. When ready to serve, thaw them on the counter, wrapped. You can warm them in the oven (350 for about 5 minutes) before serving if you like.