In a small saucepan over low heat, warm the milk and butter until the butter melts. Remove from the heat and stir in the sour cream until smooth. Let cool until lukewarm, about 110°F.

Add the sugar to the bowl of a stand mixer fitted with a dough hook. Rub the orange zest into the sugar with your fingers until fragrant and evenly combined.

Add the cooled milk mixture, yeast, egg, egg yolks, and vanilla. Mix with a spatula until combined.

Add about half of the flour and the salt. Mix until combined.

With the mixer on low, gradually add the remaining flour until a dough begins to form. Add only as much flour as you need to form the dough. Too much flour will yield dry or dense rolls.

Increase the speed to medium and knead for 8 to 10 minutes, until the dough is very soft, smooth, elastic, and no longer sticks to the sides of the bowl. If the dough is extremely sticky, add more flour 1 tablespoon at a time.

Lightly grease a large bowl. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

While the dough rises, make the cranberry orange filling. In a medium saucepan over medium-high heat, combine the cranberries, brown sugar, granulated sugar, and orange juice. Cook for 5 minutes, stirring frequently, until some of the cranberries begin to pop and lose their skin.

In a small bowl, mix the cornstarch, cinnamon, ginger, cloves, salt, and water. Add to the cranberry mixture and reduce the heat to medium-low. Cook for 2-3 more minutes, stirring frequently, until thickened.

Remove from heat and stir in the orange zest and vanilla. Transfer to a bowl and let cool. If making ahead, cover and refrigerate until ready to use.

Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape into a 16 by 12-inch rectangle, with the long side facing you.

Leaving a 1/2–inch border along the top edge, spread the cranberry filling evenly over the dough. Brush the border with water to help seal.

Grease a 9 by 13-inch baking dish or two 9-inch pie pans.

Using a sharp knife or pizza cutter, cut the dough from top to bottom into 12 equal strips. Roll each strip tightly into a spiral and place cut side up in the prepared pan.

Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Meanwhile, preheat the oven to 350°F. Bake for 22 to 25 minutes, or until the tops are lightly golden brown. Place pan on cooling rack to cool for 5 minutes while you make the icing.

Combine the icing ingredients in a small mixing bowl until smooth, pourable icing forms.