In a saucepan over medium heat, combine sugar, ground cardamom, unsalted butter, evaporated milk, and coarse salt. Stir until butter melts and cool slightly.

In a large mixing bowl, dissolve active dry yeast in warm water and let it rest for about 5 minutes until foamy. Add in the cooled butter mixture, all-purpose flour, sour cream, and eggs. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place dough in a greased bowl and cover, letting it rise in a warm place until doubled in size, about 1.5 hours.

Prepare the filling by combining melted butter, ground cinnamon, and sugar in a small bowl. Stir until smooth.

Once the dough has doubled, punch it down and roll it out on a floured surface into a large rectangle. Spread filling evenly over the dough and fold the rectangle in half, slice into strips, and twist each strip into a spiral. Place gently onto greased baking sheets.

Cover the shaped rolls with a kitchen towel and let them rest for 15 minutes. Preheat oven to 350°F.

Bake the rolls for 20-25 minutes or until golden brown.

Whisk together powdered sugar, cream (or milk), and zest of one orange until smooth. Adjust consistency with more liquid if necessary.

Once out of the oven, let rolls cool for 5 minutes before glazing generously while still warm.