Orange Filling: Mix butter, sugar, and orange zest. Set aside. 

Cranberry Filling: Pulse cranberries, sugar, cloves, and cinnamon in food processor until finely chopped. Place mixture in a fine mesh sieve over a bowl to drain. 

Orange Glaze: Mix all ingredients together, adding orange juice until desired consistency.

Place milk and 4 Tbsp butter in microwave. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm, add to flour mixture along with egg while the beater with paddle attachment is running. Beat until well combined, about 1 minute. Switch to dough hook now. Add remaining flour only until dough barely leaves sides of bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes.

Turn dough out onto floured surface and roll into a rectangle, about 12x14 inches. Spread orange filling evenly over dough and then dollop cranberry filling. Roll up from long side of rectangle and pinch edges closed. Use thread or dental floss to cut rolls into 12 small rolls or 8 large ones. Place in a sprayed baking dish, cover with a clean towel, and let rise in a warm place 30-60 minutes, or until double in size. Bake at 350F for 15-20 minutes or until light golden brown. Spread on Orange Glaze while rolls are hot.