In a small saucepan, combine sugar, ground cardamom, butter, evaporated milk, and coarse salt over low heat, stirring until the butter melts. Remove from heat and allow to cool slightly until lukewarm.

In a bowl, sprinkle active dry yeast over warm water and let sit for 5 minutes until frothy. Mix in cooled milk mixture, then add flour, sour cream, and eggs until well combined.

Knead with a dough hook for about 4 minutes until smooth. Transfer to a greased bowl, cover, and let rise in a warm spot for 1.5 hours.

Mix softened butter, cinnamon, and granulated sugar to make a filling paste.

Once the dough rises, punch it down, roll out, and spread half of the filling over it. Fold, slice into strips, and twist each into a knot on parchment-lined baking sheets.

Allow to rest for 15 minutes.

Preheat oven to 350°F. Bake rolls for 20 minutes until golden brown.

Whisk together melted butter, powdered sugar, cream, and orange zest until smooth. Adjust with milk if too thick.

Drizzle glaze over warm rolls before serving.