Combine cranberries, sugar, and enough water to cover by 1 inch in a small saucepan. Bring to a boil over high heat. Reduce the heat and cook until cranberries are soft and juices have thickened, about 15 minutes.

Remove from heat, transfer to a food processor, add butter and vanilla, and process until smooth. Cool completely and refrigerate.

In a small bowl, combine ¾ cup of warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5 minutes until foamy.

In a mixing bowl, stir together remaining sugar, butter, yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and remaining warm milk.

Stir half the flour into the sugar mixture, add yeast, and mix until combined. Switch to a dough hook and gradually add remaining flour, mixing until smooth and elastic for about 5 minutes.

Lightly grease a large bowl, place the dough in it, and turn to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Line 2 baking sheets with parchment paper.

Punch down dough, let rest for 5 minutes. Roll out to a 21×13-inch rectangle, spread cranberry filling, then fold into a 13×7-inch rectangle.

Cut into 12 strips, twist and tie each into a knot, tucking ends under. Place on sheets, cover, and let rise until doubled, about 30 minutes.

Preheat oven to 350°F, bake rolls until golden brown, 15-20 minutes. Drizzle with glaze while hot, let cool for 10 minutes.

In a bowl, combine confectioners’ sugar and orange blossom water, adding milk to create a smooth pourable glaze.