Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. (Do not use dark cookie sheet.) In small bowl, combine cranberry-orange sauce and cinnamon; mix well. Set aside.
Separate dough into four 6-inch-long rectangles. Press perforations in each to seal. Spread sauce mixture evenly over 2 rectangles. Top each with 1 remaining rectangle; press lightly.
Cut each stacked rectangle lengthwise into 4 strips. Twist each strip 4 times; loosely coil each twisted strip to form a round roll, tucking outside end under roll. Place shaped rolls 1 inch apart on sprayed cookie sheet.
Bake at 375°F. for 10 to 14 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
Meanwhile, in small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency. Drizzle glaze over cooled rolls.