In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of sugar, and 1 packet of active dry yeast. Gradually add 1 cup of warmed milk, 1/4 cup of melted butter, and 1 beaten egg. Mix until it forms a rough dough, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm area for approximately 1 hour, or until it has doubled in size.

In a medium saucepan, combine 2 cups of cranberries, 1/2 cup of orange juice, 1 tablespoon of orange zest, 1/4 cup of sugar, and 1 teaspoon each of cinnamon and nutmeg. Cook over medium heat for about 5-10 minutes until the cranberries burst and the mixture thickens.

After the first rise, gently punch down the dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Spread 1/4 cup of softened orange butter evenly on it, then spoon the cooled cranberry filling across the surface.

Starting from one long edge, roll the dough tightly into a log. Pinch the edges to seal and slice the log into 12 equal pieces. Arrange them in a greased 9x13 inch baking dish.

Cover the baking dish loosely with a towel and let the rolls rise again for about 30-45 minutes, or until they are puffed up.

Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for about 20-25 minutes until golden brown.

While the rolls are baking, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of softened butter, and enough orange juice to achieve a smooth consistency.

Once done baking, let the rolls cool for about 10 minutes. Drizzle the glaze generously over the warm rolls.