3 hrs 20 min
4 1/2 to 5 1/2 cups all-purpose flour
1/2 cup sugar
1 (14-ounce) package active dry yeast
1 teaspoon salt
3/4 cup Land O Lakes® Butter
3/4 cup milk
3/4 cup water
1 cup cranberry sauce
3/4 cup powdered sugar
3 tablespoons Land O Lakes® Butter, melted
1 to 2 tablespoons Land O Lakes® Half & Half
Combine 2 1/2 cups flour, sugar, yeast and salt in bowl.
Place 3/4 cup butter, milk and water in 1-quart saucepan. Cook over medium-low heat until very warm (120ºF-130ºF).
Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place 60-90 minutes or until double in size and indentation remains when dough is touched.
Punch down dough. Roll dough into 18x14-inch rectangle on lightly floured surface. Spread cranberry sauce evenly over dough to within 1/2 inch of edge. Roll up, beginning with 18-inch side; seal seam well.
Cut into 12 (1 1/2 inch) rolls with serrated knife. Place rolls into greased 13x9-inch baking pan. Cover; let rise about 30 minutes or until double in size.
Heat oven to 375ºF. Bake 30-35 minutes or until golden brown.
Combine all glaze ingredients in bowl; drizzle over rolls.