1. Pour the Country Crock® Plant Cream into a small saucepan and heat to 95°F/35°C.
2. In the bowl of a stand mixer, combine the warmed Country Crock® Plant Cream, vanilla, sugar and yeast.
3. Whisk together and then let sit for about 5-10 minutes until foamy.
4. In a separate bowl combine the flour, cornstarch, and salt.
5. Whisk to combine and set aside.
6. In a small bowl whisk the eggs and the Country Crock® Avocado Oil Plant butter, that's been melted and cooled until combined. Set aside.
7. With the stand mixer running on low and fitted with the hook attachment, slowly add the flour mixture to the yeast mixture.
8. Add the egg and Country Crock® Avocado Oil Plant Butter mixture and increase the speed to medium high.
9. Mix until the dough comes together, about 2 minutes.
10. Add the orange zest.
11. Continue to mix for 10 minutes until the dough is smooth and comes away from the sides of the bowl.
12. If the dough is still wet after 10 minutes, add one or two tablespoons more flour until the dough comes away from the sides of the bowl.
13. Add the dough to a large bowl, well-oiled with coconut oil.
14. Cover the bowl with plastic wrap and store it in a warm place.
15. Let the dough rise for about 2-3 hours until it’s doubled in size.
16. Meanwhile, make the filling: using a stand mixer or a hand mixer, cream together the Country Crock® Avocado Oil Plant Butter and golden sugar. Set aside.
17. Line a 9x13 pan with parchment paper and lightly grease it with Country Crock® Avocado Oil Plant Butter.
18. Once the dough has doubled in size, turn it out onto a well-floured surface.
19. Use a rolling pin to roll the dough into a ½ inch thick rectangle.
20. Use a spatula to spread the Country Crock® Avocado Oil Plant Butter and sugar mixture evenly over the dough, leaving a ¼ inch border around the outside of the dough.
21. Spread the raspberry jam evenly over the dough, staying within the ¼ inch border.
22. Sprinkle evenly with the cranberries and orange zest. Starting from the longer end of the dough, roll the dough into a log.
23. Make sure to tuck the filling and cranberries as you go so no filling escapes.
24. Seal the dough ends together by pinching the dough together.
25. Cut off the ends of the dough and discard.
26. Use a very sharp knife to cut the dough log into 8 evenly sized slices.
27. Add the slices to the greased pan.
28. Loosely cover the buns with a damp towel and place the pan somewhere warm for an additional hour or two until they've doubled in size.
29. Preheat the oven to 350°F.
30. Once preheated, place the buns in the oven and bake for 40-45 minutes until just slightly browned on top and cooked all the way through.
31. Test if the buns are done by sticking a toothpick into the middle bun.
32. If no raw dough comes off the toothpick, the buns should be cooked!
33. Remove the cooked buns from the oven and set aside to cool.

Make the Orange Glaze

1. While the buns are cooling, make the orange icing by adding the Country Crock® Plant Cream, confectioners sugar, orange juice and orange zest to a medium bowl and whisk until you have a thick, smooth glaze.
2. If you want a thinner glaze, you can add more Country Crock® Plant Cream until you reach the desired consistency.
3. For a thicker glaze, add more confectioners sugar. Pour the glaze over the slightly warm buns and serve immediately.

Enjoy!

Note: Keep leftovers covered in plastic wrap at room temperature for up to 2 days.