Combine chicken broth and cranberries in a bowl and let stand for 30 minutes. Cut rolls into 1/2 inch cubes and layer on baking sheet. Bake at 350°F 15 minutes to toast and set aside.
Melt butter in a large frying pan and add onion and celery. Simmer stirring occasionally for about 5 minutes. Add apples and simmer stirring occasionally for another 5 minutes.
In a large bowl, whisk together soup, eggs, cinnamon, salt and pepper. Stir in chicken broth and cranberries and then onion, celery and apple mixture. Fold in toasted bread cubes and coat well. Spoon into sprayed 9x13 inch pan, arranging evenly. Bake at 350°F 45 minutes.