Assembling the bread:

• Take out 18 frozen rolls and allow to rest on a sprayed baking pan, 2 inches apart, for approximately 1 to 1 ½ hours. The rolls will thaw, but still feel chilly, and have just a tiny rise to them.
• Preheat oven to 350 degrees.
• In one bowl, mix together the sugar and the berries. In another, melt the butter in the microwave, slowly add in the orange juice.
• Spray a bread pan, and place it so it is sitting on it’s small short side 
• Taking a roll, press it between 2 hands to flatten it. Dip it in the butter/juice mixture and place into the pan (again, see pictures). Do the same with a second roll, overlapping the first roll.
  
• Take a tablespoon of the brown sugar cranberry mixture and sprinkle on top of the 2 rolls.
  
• Repeat the process with the remaining rolls.
• Once all the rolls are in, they only fill about ½ the pan. Holding the rolls with one hand, turn the pan as it sits normally. Spread the rolls by taking one half and leaning one way, and lean the other the opposite direction. Try to keep them as upright as possible.
• If there is any left over sugar or butter, sprinkle it on top.
  
• Don’t allow to rise, as they will pop out of the pan!
• Bake at 350 degrees fro 15-25 minutes. The rolls are done when they are hollow sounding when tapped and the middle is no longer raw.
• Allow to cool on a wire rack. Once cooled, you can serve in a pan, or display on a platter. For the glaze, combine a little bit of milk with the confectioners sugar. Drip from a fork in a swirling pattern on top of the rolls.
• ENJOY!