In a saucepan over low heat, combine sugar, ground cardamom, butter, evaporated milk, and coarse salt. Stir until the butter melts and the mixture is smooth, then remove from heat and allow it to cool slightly for about 10 minutes until lukewarm.

In a small bowl, sprinkle the active dry yeast over 1/2 cup of warm water. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the frothy yeast mixture with 3 cups of all-purpose flour, sour cream, eggs, and the cooled butter mixture. Stir well to blend the ingredients and gradually add the remaining flour.

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

Place the kneaded dough into a greased large bowl, cover it, and set it in a warm area. Allow it to rise until doubled in size, about 1.5 hours.

In a small bowl, combine softened butter, ground cinnamon, and sugar to create a smooth paste.

Once risen, turn the dough onto a floured surface. Roll it into a rectangle about 1/4 inch thick and spread half the filling over it.

Starting from one edge, roll the dough into a tight log, cut into strips approximately 1 inch wide, twist each strip into knots or spirals, and place on lined baking sheets.

Cover the twisted rolls loosely with a kitchen towel and let them rest for about 15 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for about 20 minutes or until golden brown.

While the rolls bake, whisk together the powdered sugar, cream, and orange zest until smooth.

Once out of the oven, drizzle the orange glaze generously over each roll and serve warm.