In a medium saucepan, combine cranberries with water and granulated sugar. Cook over medium heat for about 15 minutes until softened. Puree filling with unsalted butter and vanilla, then cool.

In a small bowl, warm milk to between 105°F and 115°F, sprinkle in sugar, and add yeast. Let it sit for 5-10 minutes until bubbly. In a stand mixer, combine with yogurt, egg, zest, orange blossom water, salt, and flour. Mix on low until smooth.

Transfer the dough to a greased bowl, cover, and let rise in a warm area until doubled, about 1 hour.

Punch down the dough and roll into a 12x18 inch rectangle. Spread the cranberry filling over the dough, fold in thirds, cut into strips, twist each strip, and arrange on a baking sheet.

Cover shaped rolls and let rise in a warm spot until doubled, about 30 minutes.

Preheat the oven to 350°F. Bake rolls for 15-20 minutes or until golden brown.

While warm, prepare glaze by mixing powdered sugar with milk and orange blossom water. Drizzle over rolls.