In bowl, mix to combine all yeast ingredients. Set aside until yeast rises.

In small saucepan over medium-low heat, combine all roux ingredients. Whisk until smooth, paste-like consistency forms. Set aside.

In bowl, whisk together all dry ingredients, reserving 1/2 cup flour.

In another bowl, combine wet ingredients. Add yeast mixture to bowl.

In large bowl or stand mixer, combine wet ingredients, dry ingredients and roux mixture. Use hands (or electrical mixer) to knead dough, around 4-5 minutes. Shape dough into ball. Note: Dough will be sticky. Sprinkle reserved flour to work into dough as needed.

Transfer dough ball to greased mixing bowl, cover with clean cloth and let rest for 45-60 minutes until it rises. When ready, deflate dough.

On lightly floured surface, roll out dough into an 18- x 12-in. rectangle.

Lightly brush dough with ghee or melted butter. Top with cinnamon and light brown sugar and gently pat it all down. Spread on cranberry sauce and top with dried cranberries.

From the long side, carefully fold in edges and start rolling, folding and pinching dough into a log shape. Cut log into 1.5-in. pieces.

Grease 9-in. pan and line with parchment paper. Transfer rolls to pan.

Cover rolls with clean cloth for 20 minutes until they rise just enough to crowd each other. 10. Preheat oven to 375 degrees F. Tip: For a golden finish, gently brush cinnamon rolls with egg wash or milk. Bake 30-35 minutes.

In bowl, combine icing ingredients until smooth. Once cinnamon rolls are cool to the touch, spread icing on top and serve.