Mix the dough by adding the milk, oil, sugar, and yeast in the bowl of a stand mixer. If using instant yeast, move on immediately. If using active dry yeast, let sit for 10 minutes or until foamy on top.
Add the egg and mix it in.
Add the flour and salt and mix to bring together. Knead for about 5 minutes or so.
Cover the bowl with plastic wrap and set somewhere to rise for an hour or until doubled in size. (I use the inside of my oven with the temperature turned OFF and the light turned on).
Roll the dough into a large rectangle (approximately 12 x 36 inches)
Leaving half an each on a long side, spread the rest of the dough with the cranberry sauce.
Roll the dough up into a log, starting with the long edge opposite of the bare edge. Pinch the seams into the roll.
Cut the log into 12 equal portions. you can do this by cutting the dough in half and then each of those halves in half again to get 4 portions. Cut each of those 4 portions into 3 more portions to get 12 total portions. Place rolls into baking pan.
Cover and let rise for 30-45 minutes.
Preheat oven to 350°F.
Bake the rolls for about 25 minutes, or until golden brown and cooked through. Let rolls cool.