Combine flour, yeast, and pumpkin pie spice in a large mixing bowl.

Toss cranberries in flour mixture. Set aside.

Combine half-and-half, sugar, salt and 4 tablespoons of butter in a small sauce pan. Heat over low heat, stirring occasionally, until butter has melted and the contents reach a temperature of 125F.

Stir half-and-half mixture in with the flour mixture. Stir in eggs until a ball forms.

Lightly flour a large surface. Knead dough for about 5 minutes, or until smooth.

Cover and let rest for 10 minutes.

Line 2 baking sheets with parchment paper.

Divide dough in half and in half again. Shape 6 balls out of each quarter of dough, making 24 balls total.

Place the balls on the prepared baking sheets and cover. Let rise for 30 minutes.

Preheat oven to 400F. Melt remaining 4 tablespoons of butter and brush on top of rolls.

Bake for 15 minutes, or until golden brown. Brush more butter on top of hot rolls.

Store rolls in a large plastic bag until ready to serve. Warm in a 350F oven for a few minutes just before serving. Can also be enjoyed at room temperature.