For the Dough:

1. Whisk together the milk, canola oil, and sugar in a medium saucepan. Place over medium heat and whisk until well combined (you want the sugar to dissolve).
2. Remove from the heat and allow the mixture to cool slightly. Sprinkle the yeast over the top and let it sit for 1 minute.
3. In the bowl of your stand mixer, add 4 cups of the flour, baking soda, and baking powder. Whisk to combine.
4. With the dough hook attachment, start the machine and slowly pour in the yeast mixture until it is just combined. Mix in the last ½ cup of flour and the salt and mix until incorporated.
5. Cover the bowl with a towel and place in a warm place for an hour.
6. At this point, you can either roll out the dough/form the rolls and use it immediately or store it in the fridge, well covered, for a couple days.
7. Roll the dough out into a large rectangle on a well-floured surface until it is about ¼-inch thick.

For the Filling:

1. Pour the melted butter evenly over the rolled out dough. Evenly sprinkle the butter with the sugars, cinnamon, ground ginger, candied ginger, and dried cranberries, leaving a ½-inch border along the edges.
2. Carefully and gently start rolling the dough lengthwise, forming a tight roll.

Forming the Wreath:

1. Preheat the oven to 375°F.
2. At this point, you can either slice the rolls into 2-inch pieces and bake them as regular sweet rolls (see this recipe for the basic method), OR you can form the dough into a decorative wreath.
3. For the wreath method, place your dough log on a large baking sheet lined with parchment paper.
4. Slice your formed dough log into 1-inch pieces WITHOUT cutting all the way through. You want the dough to still be connected at the bottom.
5. Gently turn the first cinnamon roll onto its side so that it is flat against the baking sheet. Turn the next one so that it overlaps the first roll slightly. Continue turning and overlapping all the rolls, gradually forming them into a round wreath shape.
6. Tuck the last cinnamon roll under the first and adjust your shape to form a circle/wreath.
7. Place a ramekin or small heat-proof bowl in the center of the wreath and cover the baking sheet with a towel. Allow the dough to rest for 20-30 minutes, or until it has doubled in size.
8. Remove the towel and then transfer the baking sheet to the preheated oven and bake for 15-20 minutes or until golden brown and puffed.
9. Remove from the oven, remove the ramekin, and glaze.

For the Glaze:

1. While the wreath is baking, make the glaze by whisking together the cream cheese, bourbon (or milk), and vanilla in a large bowl until smooth. Gradually add in the powdered sugar, mixing well. If the glaze is too thick, add a splash of milk until you get a drizzling consistency. Add a pinch of fine salt, to taste, and whisk well to combine (I add salt here because I think it somewhat balances the intense sweetness of glazes/frostings like this).
2. Carefully transfer the warm cinnamon roll wreath to a serving platter or plate (I love to use a large cutting board for this).
3. Drizzle some of the glaze over the wreath. Serve any leftover glaze in a small bowl placed in the center of the wreath.
4. This is best enjoyed warm but is delicious at room temperature as well!