Thaw roll dough at room temperature 30 - 60 minutes until rolls are easy to cut in half.
Cut rolls in half. Place 18 halves, cut sides down, in the bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85º), free from drafts, 30 minutes.
Sprinkle with dried cranberries. In a mixing bowl, add ¼ cup granulated sugar and cream cheese and beat at low speed of a mixer until smooth. Add orange juice and egg and beat until well blended. Pour cream cheese mixture evenly over rolls.
Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350º.
Combine ¾ cup granulated sugar, and rinds in a small bowl. Sprinkle evenly over rolls.
Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in the center are done. Remove from oven; cool 15 minutes.
Combine powdered sugar and lemon juice. Drizzle over rolls.