Gently heat milk to 110 degrees in microwave or on stovetop
In the bowl of a stand mixer (or just a large bowl of mixing by hand) combine milk, yeast, butter, sugar, and egg yolks. Set aside.
In a medium bowl, whisk together flour and salt
Add half of the flour/ salt mixture into the wet ingredients and mix with dough hook just until the flour is wet, then add the second half of the flour. Mix until fully combined, then knead with dough hook for 8-10 minutes, or by hand for 16-20 minutes, until the dough passes the window pane test.
Form the dough into a ball and set into a lightly oiled bowl. Cover and leave in warm dry place until doubled in size, ~60-90 minutes.
Prepare a loaf pan by lightly oiling it with a paper towel or cooking spray. Optionally, add parchment paper to help with lifting loaf out of the pan.
Combine room temperature butter, brown sugar, cinnamon, and orange zest into a small bowl. Mix until fully incorporated into a uniform paste
Once the dough is doubled in size, turn out onto lightly floured work surface and divide into 2 equal pieces. If you would like to freeze one or both of the loaves, see notes below for instructions.
Roll dough out into a 9"x18" rectangle with one of the 9" sides facing you. Spread filling evenly on the surface of the dough, leaving a 1" border with no filling along the sides and top of the dough. Sprinkle dried cranberries evenly.
Starting from the bottom 9" side, roll the dough up gently and tightly into a log. Stitch the sides together, then place the log seam side down into the loaf pan. Cover and let proof until about 50% larger in size, about 60 minutes.
While dough is proofing, preheat oven to 350°
Once dough is finished proofing, remove cover and place into preheated oven until the top is golden brown, about 40 minutes. Rotate the pan halfway though baking.
Immediately after removed from oven, brush the top of the loaf with 1-2 Tbsp butter. After about 15 minutes, remove the loaf from the pan and allow to cool completely before slicing.