Make the filling: Combine cranberries, sugar, and enough water to cover in a small saucepan. Bring to a boil over high heat, then reduce heat to low and cook until the cranberries soften and the juices thicken, about 15 minutes. Remove from heat and carefully transfer to a food processor. Add the butter and vanilla, then process until smooth. Cool completely, then refrigerate in an airtight container for up to 1 week.
Make the rolls: In a small bowl, combine ¾ cup of the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining sugar, melted butter, yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and remaining warm milk. Stir half the flour into the sugar mixture, then add the yeast mixture. Mix on low speed until just combined. Switch to the dough hook attachment and gradually beat in the remaining flour, one cup at a time. Beat on medium speed until the dough is smooth and elastic, about 5 minutes. Sprinkle in a little more flour if needed (dough should not be sticky).
Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl, turning it to coat with oil. Cover loosely and let rise in a warm place until doubled in size, about 1 hour.
Line two baking sheets with parchment paper. Gently punch down the dough and let it rest for 5 minutes. On a lightly floured surface, roll the dough into a 21×13-inch rectangle. Spread the cranberry filling over the dough. Fold in thirds, like folding a letter, to create a 13×7-inch rectangle.
Cut the dough into 12 equal strips. Twist each strip and tie it into a knot, tucking the ends under. Place the rolls on the prepared baking sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls, one batch at a time, until light golden brown, 15-20 minutes. Drizzle with glaze while the rolls are hot. Let cool for 10 minutes. Serve warm.
For the glaze: In a small bowl, combine the confectioners’ sugar and orange blossom water. Stir in enough milk to create a smooth, pourable glaze. Drizzle over warm rolls.