Preparation

1. ​Activate the Yeast: In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
2. ​Make the Dough: Whisk in the eggs, 1/3 cup butter, and the fresh orange zest. Add salt and 4 cups of flour. Mix until a dough forms. Knead for 5-8 minutes, adding the remaining flour only if the dough remains overly sticky.
3. ​First Rise: Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 1/2 hours until doubled.
4. ​Assemble: Punch down the dough and roll into a 12 × 18-inch rectangle. Spread 1/3 cup softened butter over the dough. Combine brown sugar and cinnamon; sprinkle evenly over the butter.
5. ​Roll and Cut: Roll tightly into a log. Cut into 12 even slices and place in a greased 9 × 13-inch baking dish.
6. ​Second Rise: Cover and let rise for 45 minutes to an hour.
7. ​Bake: Preheat your oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
8. ​Browned Butter Glaze: While rolls bake, melt 1/4 cup butter in a small saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat immediately. Whisk in powdered sugar, heavy cream, vanilla, and cinnamon.
9. ​Finish: Pour the warm browned-butter glaze over the rolls immediately upon removing them from the oven.