Place warm eggnog in the bowl of a large stand mixer, fitted with a dough hook. Dissolve yeast into warm eggnog and let stand 5 minutes until foamy. Mix in sugar, oil, eggs, salt, and 4 cups flour. Mix on medium speed until a soft dough forms and pulls away from sides of bowl, adding additional flour if needed.
Turn dough onto a floured surface. Knead until smooth and elastic, then place into a greased bowl, turning once to grease top. Let rise in a warm place until doubled in size, about 1 hour.
Once dough has doubled, punch down and turn onto a floured surface. Roll into a 12x18 rectangle. Spread butter to within 1/2-in of edges and sprinkle sugar and cinnamon over butter, patting flat. Arrange cranberries over sugar.
Starting at the long end, tightly roll up cinnamon rolls and pinch edges to seal. Cut into 1/2 to 1-in rolls (you should have about 1 dozen) and place swirl side-up in a greased 12x17 jellyroll pan. Cover cinnamon rolls with plastic wrap and refrigerate overnight OR up to 8 hours.
Remove cinnamon rolls from refrigerator and remove plastic wrap. Bake cinnamon rolls at 350F 20-25 minutes or until a light golden-brown. Cool several minutes on a wire cooling rack.
In a small bowl, whisk icing ingredients until smooth and drizzling consistency. Spread over warm cinnamon rolls. Let stand 5 minutes then serve cinnamon rolls warm.