In the bowl of an electric mixer fitted with the dough hook attachment, add warm water, then yeast, melted butter, sugar, salt and 4 c. bread flour. Turn on mixer, let mix until ingredients start to incorporate together and then add beaten eggs, orange juice and 3 c. flour, one cup at a time, mixing in between. Knead on medium setting for 4 minutes.

Cover bowl with a warm, damp towel or cling wrap and let rise for 30 minutes in a warm place. Roll out dough into a large rectangle on a lightly floured surface, about 1/4" thick.

Spread with butter, sprinkle with sugar, orange zest and dried cranberries.

Roll dough up lengthwise and pinch at seams to close. You may need to get a little bit of water on your fingers and run it along the seam to get it to seal. Cut into about 2" slices with dental floss. Place very close together on a greased or baking mat lined sheet or pan.

Let rise for about 30 minutes in a warm place, then bake in a 350 degree Fahrenheit oven for approximately 25-30 minutes until golden brown.

While baking, prepare the glaze by whisking together orange juice, almond extract and powdered sugar. Add additional powdered sugar to thicken or more orange juice to thin. Drizzle over warm rolls and serve. I like to double the glaze recipe to make sure there's plenty!