Step 1: Make the Dough

1. In a mixing bowl, combine flour, sugar, yeast, and salt.

2. In a separate bowl, whisk together warm milk, melted butter, egg, and orange zest.

3. Slowly add wet ingredients to dry ingredients and knead until a smooth, elastic dough forms (5–7 minutes by stand mixer, or 8–10 minutes by hand).

4. Shape into a ball and place in a greased bowl. Cover and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.

Step 2: Prepare the Cranberry Filling

1. In a small saucepan, combine cranberries, orange juice, sugar, and cinnamon (if using).

2. Simmer over medium heat for 10–15 minutes, stirring occasionally, until thickened. Cool completely.

Step 3: Make the Cream Cheese Filling

1. Beat cream cheese, sugar, and vanilla extract until smooth. Set aside.

Step 4: Assemble the Bread

1. Punch down the risen dough and roll into a 12×16-inch rectangle on a floured surface.

2. Spread the cream cheese filling evenly, leaving a ½-inch border around the edges.

3. Spread the cooled cranberry mixture over the cream cheese.

4. Roll the dough from the short end into a tight log. Pinch the seam and ends to seal. Place seam-side down in a greased 9×5-inch loaf pan.

Step 5: Second Rise

1. Cover and let the dough rise 30–45 minutes until slightly above the pan’s edge.

Step 6: Bake

1. Preheat oven to 350°F (175°C).

2. Bake 35–40 minutes until golden brown. Tent with foil if browning too fast.

3. Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.