In a medium saucepan, combine sugar, cardamom, butter, evaporated milk, and salt over low heat until butter melts. Remove from heat and let cool slightly.

In a small bowl, mix warm water with active dry yeast and let sit for about 5 minutes until frothy.

In a large mixing bowl, combine cooled mixture with flour, sour cream, eggs, and activated yeast, slowly adding flour until the dough pulls away from the sides of the bowl.

Transfer the dough onto a floured surface and knead for about 4 minutes until smooth and elastic.

Shape the dough into a ball and place in a greased bowl, turning to coat all sides with oil.

Cover with a kitchen towel or plastic wrap and allow to rise in a warm area until doubled in size, about 1.5 hours.

In a small mixing bowl, combine softened butter, ground cinnamon, and sugar until a smooth paste forms.

Once the dough has risen, punch it down gently, turn it out onto a floured surface, and roll into a rectangle about ¼ inch thick.

Spread the cinnamon-sugar paste over the surface, then roll tightly from one long side to the other.

Cut the log into pieces, about 1 to 1.5 inches wide, and place on a parchment-lined baking sheet.

Cover the shaped rolls with a kitchen towel and let them rest for an additional 15 minutes.

Preheat your oven to 350°F.

Bake for 20 minutes or until golden brown.

While the rolls are baking, whisk together powdered sugar, cream or milk, and orange zest in a bowl until smooth.

Adjust consistency with more milk if necessary.

Once the rolls have cooled slightly, drizzle the glaze generously over them.