In a medium saucepan, combine fresh or frozen cranberries, granulated sugar, and a splash of water. Bring to a boil then simmer for about 15 minutes. Puree with butter and vanilla extract, and cool the filling.

In a mixing bowl, combine warm milk, active dry yeast, and 1 tablespoon of sugar. Allow it to sit for 5 minutes until foamy.

In a stand mixer, blend melted butter, remaining sugar, Greek yogurt, egg, vanilla, orange blossom water, zest, and salt. Stir in half of the flour.

Add the foamy yeast mixture to the stand mixer. Gradually incorporate the remaining flour while mixing on low speed. Knead until smooth and elastic.

Transfer dough to a greased bowl, cover, and let it rise until doubled in size, about 1 hour.

Roll out the dough into a rectangle, spread the filling, fold, cut into strips, twist, and tie into knots on parchment-lined sheets.

Cover and allow to rise again until doubled, about 30 minutes. Preheat the oven to 350°F (175°C).

Bake for 15-20 minutes until golden brown. Drizzle with glaze while warm.