Put in breadmaker pan in the order listed:
2 tsp. yeast
2 tblspn. sugar
1 c. soymilk, lukewarm
1/4 c. orange juice
1 tblspn. fresh orange zest
2 tblspn. softened Earth Balance margarine (can substitute olive oil)
4 c. all-purpose flour or "bread flour"
1 3/4 tsp. salt
Start breadmaker on "dough setting" and watch it for a minute. Add water or flour if necessary to get that perfect dough consistency - no flour remaining on sides, but not sloggishly wet either.
When the beep for adding raisins and whatnot goes off, add a cup of dried cranberries. This happens when my breadmaker has gone through one kneading and rising phase, at 55 minutes remaining. You can add the cranberries at the very beginning, but they tend to get rather pulverized into little bits if you do that.
After the dough is finished, roll into a rectangle approximately 16 x 10 inches. Spread 2 tablespoons of softened Earth Balance on dough, and evenly sprinkle 1/2 cup of sugar mixed with 1 tablespoon orange zest on top. Roll tightly and pinch to seal edge. Cut into 1 inch-thick slices with a serrated knife. Place in oiled cake pan, with edges of rolls barely touching. Cover with a towel and let rise until double in size, about 40 minutes.
Bake for 20 minutes at 375º, or until golden brown. Don't overcook them if you like em gooey!
For the frosting:
Mix together 2 tablespoons softened Earth Balance and 2 tsp. orange zest. Add 1 1/2 c. Powdered sugar to bowl. Add 2 tablespoons orange juice, a teaspoon at a time, mixing well until you get the consistency you like. Spread on mostly-cooled rolls and enjoy!