In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.

Afterwards, mix in the 3 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.

After the first rise, add in the salt, baking powder, baking soda, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise}, cover with a tea towel again, and let rise for an additional 3+ hours. I like to let it rise overnight at this point.

While the dough rises, prepare the cranberry filling.

In a medium pot set over medium heat, combine the white and brown sugars, orange zest, orange juice, cinnamon, and nutmeg. Heat until sugar dissolves.

Add in the cranberries and lower the heat to medium-low. Cook, stirring occasionally, until cranberries have popped and mixture becomes jammy {about 10-15 minutes}. Remove from heat and cool completely before using.

After the second rise of the dough, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!

Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-¼ inch). Spread the cranberry sauce all over the surface, and top with the sugar, cinnamon, and white chocolate chips. Starting on the long side closest to you, roll up the dough.

Prepare a large cookie sheet and line with parchment paper.

Divide the dough into 16 rolls {if making a 5-tier Christmas tree like pictured} or 11 rolls {if making a 4-tier}. Remember to count in the "tree stump" as well. :) Arrange the rolls as desired on prepared cookie sheet. Let rolls rise for 15-20 more minutes.

When ready to bake, turn oven to 375F. Bake rolls for 30-40 minutes, until golden brown on top and cooked through in the center.

While cinnamon rolls cool, make the glaze. In a small bowl, combine the eggnog, vanilla, and salt. Add in the powdered sugar, ¼ cup at a time, whisking well in-between to prevent lumps.

To decorate, pour glaze in a small zip-top baggie and cut off the corner. Drizzle as desired onto pull-apart bread. Don't forget to decorate your "star" at the top and "tree stump" at the bottom. Serve warm!