In a medium saucepan, combine sugar, ground cardamom, unsalted butter, evaporated milk, and coarse salt. Heat over medium until the butter melts, stirring constantly. Remove from heat and allow the mixture to cool slightly until it’s warm to the touch.

In a small bowl, stir the active dry yeast into warm water and let it sit for about 5 minutes until frothy. Combine it with the cooled mixture from Step 1. Add in 3 cups of all-purpose flour, sour cream, eggs, and an additional tablespoon of unsalted butter, mixing until combined.

Gradually incorporate the remaining flour into your mixture, mixing until a sticky dough forms. Transfer it onto a lightly floured surface and knead with a dough hook for about 4 minutes until smooth but still slightly tacky.

Place your dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free spot for approximately 1.5 hours or until it has doubled in size.

While your dough rises, prepare the filling by mixing softened butter, ground cinnamon, and sugar into a smooth paste.

Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.

Divide your risen dough into two equal pieces. Roll out one half into a rectangle about ¼ inch thick. Spread half of the cinnamon filling evenly across the dough, then cut it into strips. Twist each strip into a knot and place them onto the prepared baking sheets.

Allow the twisted knots to rise again for about 15 minutes, uncovered.

Once the knots have risen, bake them in your preheated oven for 20 minutes or until they are golden brown.

While the Orange Cardamom Rolls are baking, whisk together the powdered sugar, cream, and zest of one medium orange until smooth and creamy.

Once the rolls are out of the oven and slightly cooled, generously drizzle the orange glaze over them while they are still warm.