In a large bowl, mix the yeast with 1 tablespoon sugar and the water and let it begin to foam. Add orange juice and melted butter (but no hotter than 115). Whisk in the 1/2 cup sugar, beaten eggs, and orange zest. Add 2 cups of flour and the salt and mix well. Switch to using a wooden spoon and add 2 1/4 cups flour stirring until completely mixed (dough will still be a little sticky). Scrape the sides and bottom of the bowl with a rubber spatula as needed. Once mixed, cover the bowl with a lid or plastic wrap and let it rise until double in bulk (about 2 hours). Punch the dough down and proceed to the next step to roll it out or cover it and place it in the fridge to use later (good for up to 4 days in the fridge).

Grease 1 large baking sheet (17inx10in) and set aside.

Use the 1/4 cup remaining flour to roll the dough out. Dust the work surface with flour. Place dough on the floured surface and dust the dough enough so dough doesn't stick to rolling pin. Roll into a rectangle about 1/3 inch thick (make sure you still have enough flour underneath as you are rolling it out).

Mix the sugar and cinnamon together in a bowl. Brush the dough with the melted butter and sprinkle with cinnamon sugar. Roll the dough long end to long end. With the seam side down, cut the dough using a double piece of colored thread-- Place the thread under the dough, bring both ends to the top, cross, and pull to cut.

Place on a greased cookie sheet (12 per sheet) and allow to rise for 2 hours.

Preheat oven to 400 degrees F with the rack in the middle of the oven. Bake one pan at a time for 10 minutes until lightly browned. (If you oven doesn't heat evenly you might want to gently rotate the pan halfway through.)

Once the cinnamon rolls come out make the glaze and pour on top.

Heat cream and butter together in the microwave until butter is almost melted (about 30-40 seconds). Beat in the orange juice, vanilla, and powdered sugar until smooth. Mix in the orange zest and then pour over the warm rolls.