Rolls- In a large bowl add yeast, 2 cups of the flour, 1/2 cup sugar, salt, and cinnamon. Heat milk, water, and butter in the microwave until very warm. Add the liquid to the flour mixture. With a wooden spoon mix until the liquid is mixed in. Add the eggs and mix until well blended. Gradually add the remaining flour to make a soft dough. I usually add a cup at a time. By hand, I work the flour into the dough. When the dough is just a bit sticky to the touch, you know you have enough flour added. Knead the dough until it is smooth and elastic, if you have a big enough bowl you can knead the dough right in the bowl. Once done kneading grease the bottom of the bowl with shortening, turn once to grease both sides. Cover and let rise for about 1 to 1/2 hours, so the dough has doubled in size. Once the dough is ready to shape into rolls divide into 2 parts. Grease your working surface with vegetable shortening and pat the dough into 12 by 10-inch rectangles.

Filling-

Combine the 1/2 cup softened butter with the sugar, orange zest, and cranberries, mix until well combined. Divided in half. Spread over the dough that has been patted out. Start with the short end, making to roll up tightly. Using scissors cut into 12 rolls. Place in a greased 9 by 13-inch cake pan. Repeat with the second ball of dough. Let rest for about 1/2 hour or until the rolls are almost doubled. Bake in a preheated 375 degrees F oven for about 18 to 20 minutes or the rolls are golden brown. Remove oven, place rolls on cooling rack to cool completely. Once they are cooled make the frosting.

Frosting - In a medium mixing bowl add the cream sugar and butter, beat with an electric mixer until fluffy. Add the orange zest and juice and mix until combined. Mix in the powder sugar gradually until you have the right consistency for spreading. Spread frosting over cooled rolls.

Rolls can be frozen.