Cranberry Cinnamon Rolls

Directions

1. 1
   Sift yeast, flour and cinnamon into a large bowl. Stir in sugar and cranberries. Using a fork, whisk egg and yolk in a small bowl. Make well in center of dry ingredients and add 2/3 cup milk, egg and melted butter. Stir to combine.
2. 2
   Turn on to lightly floured work surface and knead for 5-8 mins, until a smooth, elastic dough has formed. Return to bowl, cover with a tea towel and set aside in a warm place for 1 hour, or until doubled in size.
3. 3
   Preheat oven to 375°F. Punch dough and cut into 8 pieces. Roll each piece into a 14 inch long rope. Generously sprinkle top with cinnamon sugar. Roll up so cinnamon sugar ends up on inside of roll. Pinch end to side of roll to seal.
4. 4
   Line a baking sheet with parchment paper. Place rolls on baking sheet and flatten slightly. Cover with tea towel and set aside in a warm place for 30 mins to rise.
5. 5
   Brush rolls with remaining warm milk and bake for 15 mins, or until golden. Remove from oven and allow to cool completely.
6. 6
   Meanwhile, mix powdered sugar, vanilla and milk in a bowl. Drizzle over cool cinnamon rolls and allow to set before serving.