• In a large bowl, whisk flour, sugar, yeast and salt.
  6 Cups flour, ½ cup sugar, 4 ½ teaspoon yeast, 2 teaspoon salt
• In a separate bowl, whisk eggs and yolks. Whisk in orange juice, heavy cream and butter.
  2 eggs plus 2 egg yolks, 1 cup fresh squeezed orange juice, ½ cup heavy cream, 12 tbls. butter very soft
• Make a well in the flour mixture and pour in egg mixture. Using a stiff spatula, mix dough until no dry bits remain.
• Let dough rest covered with a warm moist towel for 15 minutes. Dump dough onto a lightly floured surface and knead until a smooth ball is formed. Place dough into a large lightly oiled bowl. Lightly oil the top of the dough to prevent cracking while the dough rises. Cover with a warm towel and let rise until doubled about 1 hour. 

Prepare the filling for the rolls

• Zest the oranges and combine with the sugar in a small bowl. Use a whisk to ensure that the mixture is fully combined. Allow to sit, as the sugar absorbs some of the orange oil for flavor.
  1 ½ cups sugar, 2 ½ tbls orange zest
• Dump dough out onto a lightly floured surface and divide in two. Working with one half, roll the dough flat into an 8x16 inch rectangle. Smear 4 tablespoons of the soft butter onto the flattened dough.
  8 tbls butter very soft
• Prepare 2 9-inch cake pans. Line bottoms with parchment paper, grease sides and bottoms with your hands and the leftover butter from the filling.
• Sprinkle half of the sugar mixture over the butter. Roll the dough tightly, working from the long end. Tuck ends in and pinch seams tightly.
• Slice rolls into 8 2-inch pieces and place in a prepared cake pan. Place one in the center and spread the remaining 7 around the outside with the seams facing out. Spray a piece of cling wrap with oil and cover the pan. Repeat with remaining dough, sugar mixture, butter and other pan. Let rise in a warm place until doubled in size, about 1 hour.  
• Remove plastic from rolls, pour heavy cream over each plan evenly.
  1 cup heavy cream
• Bake at 325 degrees for 40–45 minutes or until the middle registers 190 on an instant read thermometer. If tops are getting too dark, cover with aluminum foil. Let rolls cool in the pan for 15 minutes.  

Prepare the glaze

• When rolls have begun baking, put ingredients for the glaze in a medium saucepan. Bring to a boil over medium heat, stirring frequently, until butter is melted and sugar is dissolved. Reduce heat to medium low and keep slow steady bubbles in the middle of the pan. Continue to reduce for 30 minutes, until glaze is thick and smooth in texture. 
  1 cup sugar, ½ cup fresh squeezed orange juice, 8 tbls butter, 1/8 teaspoon salt

Glaze the rolls

• After rolls have cooled in the pan, slide a sharp knife around the edge of the rolls to loosen them. Put a plate covered with parchment paper upside down on top of the pan. Invert the pan and gently tap the bottom to release the rolls. Remove parchment from bottom of rolls and invert onto a clean plate. Repeat with second pan. Using a pastry brush, coat the tops and sides of the rolls with the glaze. Serve warm.