Grease two 9 inch cake pans, and set aside. Preheat the oven to 200 degrees F.

Mix together the dry dough ingredients in the bowl of the stand mixer (fitted with the dough hook) with a spoon. Measure out the buttermilk in a liquid measuring cup, and add the butter. Heat in the microwave in 30 second increments, stirring between each, until the butter is melted, and the mixture is hot to the touch. Pour the buttermilk mixture into the flour mixture, and stir together. Add the eggs and orange zest, and then knead for about 5 minutes on medium-low speed with the dough hook. After 5 minutes, cover the dough with a damp cloth and let rest for 5 minutes. Remove the dough from the bowl (it will be sticky) to a floured work surface. Knead briefly, adding flour as necessary, a small sprinkle at a time, until the dough is no longer sticky.

Roll the dough out into a rectangle, about 1/2 inch thick. I use my hands to shape the dough, and then roll it out with my pin. Spread the softened butter for the filling over the entire rectangle, then sprinkle the cardamom filling evenly. Roll the dough, starting with the side closest to you. Pinch the seam once fully rolled. Cut the roll into 12 even pieces, and distribute the pieces cut side up, between the two prepared cake pans.

Cover loosely with foil, and put in the preheated oven, then turn the oven off. Allow the rolls to rise in the oven for about 45 minutes, or until doubled. Remove the rolls from the oven. Preheat the oven to 350 degrees F. Once preheated, bake the rolls uncovered for about 25 minutes, or until lightly browned.

Prepare the glaze: combine the glaze ingredients, and pour over the baked rolls. Serve warm!