Combine 1 1/2 cups flour, sugar, salt, cinnamon and yeast in a large mixing bowl; mix well. Combine 3/4 cup milk and butter in a small saucepan; cook over medium heat until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; mix on low speed until blended. Beat on medium speed for 3 minutes. Stir in 2 1/4 to 2 3/4 cups additional flour by hand until dough forms and pulls away from side of bowl. Stir in cranberries. Turn dough out onto lightly floured surface. Knead dough for 5 to 6 minutes or until smooth and elastic. Place dough in a lightly oiled bowl and roll it around to coat. Cover and let rise in a warm place until doubled in size, 50 to 60 minutes. Lightly grease a large cookie sheet. Punch down dough; divide into 24 equal pieces. Shape each piece into a smooth ball; place 1 1/2 inches apart on prepared cookie sheet. With scissors, snip a cross in top of each roll. Cover; let rise until doubled in size, 20 to 30 minutes. Heat oven to 375F. Brush rolls with egg white. Bake for 12 to 15 minutes or until rolls are golden brown. Cool slightly. Combine glaze ingredients in a small mixing bowl, adding enough milk for desired consistency. Using a decorating bag or spoon make a cross on top of each roll with glaze. Makes 24 rolls. Per Serving: Cal. 161 (8%DV), Fat Cal. 45, Pro. 3g (7%DV), Carb. 25g (8%DV), Fat 5g (8%DV), Chol. 38mg 13%DV), Sod. 93mg (4%DV), Vit. A 54RE (3%DV), Vit. C 0mg (0%DV), Vit. E ,<1mg (1%DV), Calcium 18mg (2%DV), Iron 1mg (6%DV), Folate 46Ug (12%DV), Zinc <1mg (2%DV), Pot. 53mg (2%DV), Dietary Exchange: Starch 2, Fat 0.5