In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, allspice, and nutmeg until well combined.

In a small saucepan over medium-low heat, or in a microwave, warm the milk and melt the butter until the mixture reaches 110°-115°F. Pour the warm milk mixture into the flour mixture along with the eggs.

Fit the mixer with the paddle attachment and mix until incorporated and no lumps remain. Switch to the dough hook and mix on medium speed for 3-4 minutes. The dough should be smooth, elastic, and slightly sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead for about 10 minutes.

Add the orange zest, raisins, and cranberries. Knead until evenly distributed.

Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 30-45 minutes, or until doubled in size.

While the dough proofs, mix together the butter, brown sugar, and cinnamon in a bowl until a paste forms. Set aside.

Prepare your work surface: Generously flour the counter, turn out the dough, and roll it into a 20×14-inch rectangle using a rolling pin.

Using an offset spatula, spread the softened butter evenly over the dough, all the way to the edges. Evenly sprinkle the brown sugar and cinnamon mixture on top.

Starting at the long side closest to you, tightly roll up the dough into a log. Pinch the seam to seal. Place the log seam-side down and use a serrated knife to gently saw it into 12 equal rolls.

Grease a 13×9-inch baking dish with cooking spray and line the bottom with parchment paper. Arrange the rolls about 2 inches apart, offsetting them slightly. Cover with plastic wrap and place back in a warm spot to proof for 20-30 minutes, or until puffy.

Preheat the oven to 350°F. Bake for 22-28 minutes, or until the tops are golden brown. At 20 minutes, begin checking for doneness to prevent overbaking. A toothpick or cake tester should come out clean without dough. Cinnamon is fine! Remove from the oven and place the pan on a cooling rack.

In a small bowl, whisk together 1 cup powdered sugar, ¼ cup orange juice, and ½ teaspoon vanilla until smooth.

Spread the icing over the warm rolls. Allow them to cool completely.

In the same bowl, whisk together the remaining ½ cup powdered sugar, 2 tablespoons orange juice, and ¼ teaspoon vanilla until smooth. Transfer to a piping bag (or a resealable plastic bag with the corner snipped) and pipe cross shapes on top of the fully-cooled rolls.