If using active dry yeast: To make the dough, add whole milk and heavy cream to a small saucepan and warm up to between 95-104°F. Pour the warmed milk mixture into the bowl of a stand mixer or a large mixing bowl. Add yeast and granulated sugar into the bowl and stir gently. Let this sit for 5 minutes. If you use instant yeast, you do not need to warm up the milk and heavy cream and you don’t need to wait the 5 minutes!

Add all-purpose flour and  salt to the wet ingredients.

If using a stand mixer: Mix on low speed for 2-3 minutes with the dough hook. Increase the speed to medium and add the butter a tablespoon at a time. Once all the butter has been added, increase the speed to high and knead for 10 minutes. The dough will be soft and elastic!

If kneading by hand:  Use a spatula to mix until you have a shaggy dough, then use your hands to bring the dough together. Knead for 2-3 minutes and then add the butter in a tablespoon at a time, kneading well in between each addition. Knead on a clean surface for 12 minutes until the dough is elastic and smooth!

Place the dough into a greased bowl and cover with plastic wrap. Let the dough rise for 1 to 1 1/2 hours or until it doubles in size.

While the dough proofs, make the filling. Add brown sugar, saffron, orange zest, and salt. Use your fingers to rub the zest into the sugar for 1 minute. Add flour and butter and mix with a spatula until well combined. Set aside.

Grease a 9-inch square pan with butter and set aside.

Punch the dough down and roll the dough out into an 8×13.5-inch rectangle. Dust the dough with flour if needed. Spread the orange saffron filling out onto the dough, leaving a 1/2-inch border around the edge. Slice the dough into nine 1.5 x 8-inch strips.  Gently roll each strip up and place each roll into the greased baking pan. Cover with plastic wrap and proof until the dough doubles in size, about 20-35 minutes if you are making these ahead of time. You can place them in the fridge overnight.

Preheat over to 350°F.

Bake for 20-23 minutes or until the rolls are lightly golden brown.

Once the sweet rolls come out of the oven, make the glaze. Mix together powdered sugar, honey, and 1honey, vanilla, hot water, and salt until it’s a thick, smooth glaze. Spread the icing onto the warm rolls and enjoy!