Dissolve yeast in warm milk. Mix dry ingredients together and cut in butter. Add milk mixture and eggs. Mix/knead to make a soft dough. Cover loosely with plastic wrap; refrigerate for 2 to 24 hours.
Make the filling by boiling ingredients together for 5 minutes. Cool. This can be done ahead of time and refrigerated.
Make glaze by stirring ingredients together, adding more liquid if necessary.
When you’re ready to make the wreaths, punch the dough down and remove from the bowl. Roll into a 21″ x 12″ rectangle. Spread the surface with your cranberry filling.
Fold 1/3 of the dough towards the middle from the 12″ side. Fold the second side over on top, making a 12″ x 7″ rectangle (like folding a letter). Press the edges to seal.
Cut dough into 12 one-inch strips. Holding the ends of each strip, twist in opposite directions three or four times. Pinch ends of each twisted strip to form wreaths (you can use a bit of water to get the ends to stick together, if needed). Place on two parchment-covered baking sheets.
Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
Bake at 400º for 14 minutes, or until done. They should be very pale brown. Remove from baking sheets; cool on wire racks. Frost with Glaze.
These can be made as 12 rolls in a 9×13 pan. Roll out to 12” x 21”; roll up long side and cut in 12 pieces. Bake at 350º for 20-25 minutes.