In a saucepan, heat together sugar, ground cardamom, unsalted butter, evaporated milk, and coarse salt just until the butter melts. Remove from heat and allow the mixture to cool slightly.

In a separate bowl, dissolve active dry yeast in warm water (about 110°F). Combine the yeast with the cooled mixture, then gradually mix in flour, sour cream, and eggs until a tacky dough forms. Knead with a dough hook for about 4 minutes until it's smooth.

Place your dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place until it doubles in size, which should take about 1.5 hours.

In a small bowl, mix together softened unsalted butter, ground cinnamon, and additional sugar until fully blended, forming a thick paste.

After the dough has risen, turn it out onto a floured surface and divide it in half. Roll out one half into a rectangle approximately 1/4-inch thick. Evenly spread half of the filling over the dough, then carefully fold it in half lengthwise.

Cut the folded dough into strips, twist each strip, and shape them into knots or rolls, placing them on parchment-lined baking sheets. Repeat this process with the remaining dough and filling.

Once all the rolls are shaped and placed on the baking sheets, cover them lightly with plastic wrap or a kitchen towel. Allow the rolls to rest and rise for about 15 minutes.

Preheat your oven to 350°F and bake the rolls for approximately 20 minutes, or until they are golden brown on top.

In a mixing bowl, combine melted butter, powdered sugar, cream (or whole milk), and fresh orange zest. Whisk until smooth, then drizzle the glaze generously over the warm Orange Cardamom Rolls.