Heat the whole milk and melted butter in a small saucepan until lukewarm, between 105°F-115°F.

Pour the warm mixture into the bowl of an electric stand mixer, and sprinkle the active dry yeast over the top. Allow it to dissolve for about five minutes.

Add the orange juice, 1/4 cup of sugar, the egg, and egg yolk to the bowl, and mix until well combined.

Gradually introduce the bread flour and salt, mixing it into your liquid mixture until it starts to come together.

Attach a dough hook and knead on medium-low speed for about eight minutes until the dough is tacky but not sticky.

Grease a mixing bowl and place your dough inside. Cover it with plastic wrap and let it rise in a warm area for about 1 1/2 to 2 hours until it doubles in size.

In a medium bowl, combine softened butter, brown sugar, white sugar, ground cinnamon, and orange zest.

Once your dough has risen, roll it out on a floured surface into a rectangle measuring about 9x14 inches.

Spread the filling evenly over the surface of the dough, then roll it tightly from the long side to form a log.

Cut the rolled dough into nine equal pieces with a sharp knife or dental floss.

Place the rolls in a greased 9x9 inch baking pan, spacing them evenly apart. Cover them and let rise for another 30 to 60 minutes.

Preheat your oven to 350°F.

Once ready, drizzle lukewarm heavy cream over the rolls and bake for 20-22 minutes until lightly golden brown and they reach an internal temperature of 190°F.

While the rolls cool, mix powdered sugar with orange juice to make the glaze.

Drizzle the glaze generously over warm rolls before serving.