Once the dough has doubled in size, prepare a 13x9" baking pan. If using parchment, line the pan. If not, spray or butter the bottom of the pan.
Punch down the dough, then turn it out onto a lightly floured surface and press it down it into a rectangle with your hands. Then, roll out the dough using a rolling pin into roughly a 12”x20” rectangle - the dough will be about ¼” thick. You want the long end on the side of your body, and the short ends perpendicular to your body.
Spread the cooled cranberry puree evenly over dough using an offset spatula or butter knife. Leave the last inch on the long side (side away from your body) bare to aid in sealing, but go almost to the edges on the other 3 sides.
Starting from the long end closest to your body, start rolling in the middle, and move to the right side, then left side. Continue rolling as tight and evenly as possible. Sometimes I even have to use my forearms to keep an even roll going!
Once you get to the end, pinch the edges into the dough to seal, and roll so the seam side is down. Using unflavored dental floss (or a serrated knife), slide it under one end of the roll, bring the string up, cross them over, and pull down to slice. Slice off a skinny piece on each edge and discard.
Next, go to the middle of the roll and cut in half. Cut the halves in half, then cut those halves into thirds. This will leave you with 12 even rolls. Throughout the process, wipe your floss off with a paper towel to keep it clean.
Transfer the rolls to the prepared 13x9 pan, then cover lightly with plastic wrap and and place in a warm area to rise again for 30 minutes. At this point, preheat the oven to 350℉/177℃.
After 30 minutes, bake the rolls, uncovered, for 20-25 minutes until lightly browned on top. Remove from the oven to cool for about 20 minutes on a wire rack.