In a small pot, add the half of a cup of water and the quarter cup of flour. Turn heat to low and cook, whisking until the mix becomes a thick paste. Turn off the heat and set aside.

In the bowl of a stand mixer (fitted with the dough hook) add the quarter cup of warm water, then sprinkle the yeast over it and add a sprinkle of sugar on top. Mix just briefly then leave it for a couple of minutes to foam.

On top of the yeast add the flour, then the remaining dough ingredients and the roux from above. Knead the dough starting on low, for about 7-10 minutes until it cleans the bowl and has a mostly smooth surface.

Transfer to an oiled bowl, turn it around in the oil a few times to coat, then cover the bowl and let rise for 2-3 hours until almost but not quite doubled.

Once the dough is almost doubled in size, punch it down and set it on a floured surface.

Mix together the softened butter, the brown sugar and the orange zest. Add a pinch of salt and a tablespoon of flour.

Roll out the dough to a large rectangle that’s about 12x16” then spread the filling over it, leaving a half inch border on one of the longer sides. Roll up the dough into a log, ending with the side that doesn’t have filling.

Grease a 13x9” baking pan. Using a bread knife or unwaxed dental floss, slice the log into 1” rolls and place them on the pan - you should have about 11 large rolls, arrange them so you have them in rows of 2,1,2,1,2,1,2.

Cover the pan with a tea towel and let them rise for 45 minutes or until you press the side of the dough and it doesn’t spring back but leaves an indentation.

Preheat the oven to 350 F.

Right before baking, pour the heavy cream around the rolls. Bake for 30 minutes until golden.

Whisk together the cream cheese and orange juice. Add the vanilla, salt and powdered sugar and whisk everything together until it’s smooth.

Spread the glaze over the rolls and serve.