Warm the whole milk and melted butter in a small saucepan until it reaches a lukewarm temperature, ideally between 105°F to 115°F.

In a mixer bowl, combine this warm mixture with the active dry yeast, freshly squeezed orange juice, sugar, whole egg, and egg yolk. Stir until mixed well.

Gradually add the bread flour and salt to the mixture. Using a dough hook, knead the dough for about 8 minutes until tacky but pulls away from the bowl.

Grease a clean bowl, place the dough inside, and cover it with a towel. Let rise in a warm spot for 1.5 to 2 hours until doubled in size.

Prepare your baking pan by greasing a 9×9 inch pan.

For the filling, combine softened unsalted butter, brown sugar, white sugar, ground cinnamon, and orange zest in a bowl. Mix until it forms a spreadable paste.

After dough has risen, turn it out onto a floured surface and roll into a rectangle (9×14 inches).

Spread the cinnamon filling evenly over the dough and roll tightly from one edge to form a log.

Slice the rolled dough into 9 equal pieces and place in the greased baking pan, spacing evenly.

Cover the rolls again and let them rise for another 30 to 60 minutes.

Preheat your oven to 350°F.

Warm the heavy cream in the microwave until lukewarm and pour it over the unbaked rolls to keep them moist.

Bake for 20 to 22 minutes, or until lightly browned and internal temperature reaches 190°F.

Remove from the oven and cool for 5 to 10 minutes.

Mix powdered sugar with 1 to 2 tablespoons of orange juice until smooth and drizzle over warm rolls.