1 ¼ cups sugar, divided
½ cup orange juice
2 cups cranberries

2/3 cup water
2 tablespoons white vinegar
3 cups flour
1/2 cup soy sour cream
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons yeast

2 tablespoons margarine, melted

Cream Cheeze Frosting:
1 cup confectioners’ sugar
½ of a 3-ounce package cream cheeze, softened
¼ cup margarine, softened
½ teaspoon vanilla
½ teaspoon soy milk

In a saucepan, bring ¾ cup sugar and orange juice to a boil. Add cranberries; return to a boil. Boil, uncovered for 20 minutes, stirring occasionally. Cover and chill.

Add remaining roll ingredients to bread machine pan in order recommended by manufacturer and process on dough/manual cycle.

Preheat oven to 375 degrees. Grease a 13x9x2-inch baking pan. Punch down dough. Roll into a 9-inch rectangle; brush with melted margarine. Spread cranberry filling over dough to 1 inch of edges. Roll up jelly roll style, starting with a long side. Cut into 9 slices and place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Bake 25-30 minutes. Cool in pan 5 minutes; remove to wire rack to cool.

Beat frosting ingredients until smooth; spread over warm rolls. Makes 15 servings.