In a saucepan over medium heat, combine cranberries with granulated sugar and a splash of water. Cook for about 10 minutes or until the cranberries burst and soften. Once smooth, blend in unsalted butter and pure vanilla extract, then let the mixture cool completely before refrigerating it for at least 30 minutes.

In a small bowl, mix warm milk (between 105°F–115°F) with active dry yeast and a tablespoon of sugar. Let this mixture sit for 5–10 minutes, or until it becomes foamy and bubbly.

In a stand mixer, combine the remaining sugar, melted butter, plain Greek yogurt, egg, vanilla, orange blossom water, orange zest, and salt. Add in the activated yeast mixture, followed by half of the all-purpose flour. Gradually incorporate the rest, mixing until you achieve a smooth and elastic dough.

Lightly grease a large bowl and place the dough inside, turning it to coat evenly in oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm area for about 1 hour, or until doubled in size.

Once the dough has risen, punch it down gently and roll it into a rectangular shape on a floured surface. Spread the cooled cranberry filling evenly over the dough, fold it, cut into strips, and twist them into knots. Place the formed rolls onto greased baking sheets.

Cover the shaped knots with a clean kitchen towel and let them rise again in a warm spot for about 30 minutes, or until they are puffy and nearly doubled in size.

Preheat your oven to 350°F and bake the rolls for 15-20 minutes, or until they turn golden brown and fragrant.

Prepare the glaze by whisking together confectioners’ sugar, orange blossom water, and milk until you get a smooth, pourable consistency. Once the rolls cool for a few minutes, generously drizzle the glaze over the top.