Combine the milk, egg, butter, honey, flours, gluten, 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.
(If making the dough by hand: Place the milk, butter, and honey in a medium saucepot and warm slightly. Transfer the mixture to a large bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes. Add the egg, flours, gluten, salt, cinnamon, nutmeg, zest and yeast. Stir to combine well. Turn the mixture onto a lightly floured surface and knead. Continue kneading for 5 minutes, adding in the cranberries gradually, 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. Allow to rise until doubled in bulk, about 1 hour.)
Spray two 9-inch cake pans or one 9x13-inch pan with nonstick cooking spray. When the machine beeps or the dough has doubled in bulk, remove the dough from the pan and divide it into twelve equal parts. Form each portion into a tight round and place in the prepared pans. Allow the rolls to rise 30 minutes or until doubled in bulk.
Preheat the oven to 350ºF.
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.
Nutritional values are approximate and are based on 1 roll from the recipe (makes 12). Refrigerate leftovers promptly and use within 4 days.