FOR THE ORANGE SWEET ROLLS:

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1. Lightly spray a 9" pie plate with vegetable spray and set aside.
2. Remove the refrigerator dough from the refrigerator. Punch it down and loosely cover with a clean tea towel. Set aside to rest for 15 to 20 minutes.
3. In a small bowl, combine the sugar, cardamom and orange zest. Mix together until well combined. Set aside.
4. Lightly flour a work surface and roll the dough into a round circle about ¼" to ½" thick.
5. Brush the top of the dough with the melted butter. Sprinkle the sugar mixture over the butter and use your clean hands to spread it evenly over the dough.
6. Use a pizza wheel to cut the dough into 12 equal wedges, rolling from top to bottom, side to side. Roll into crescents starting from the from the outer edge to the pointy center. Arrange the orange rolls in the pie plate like a pinwheel, abutting one roll into the next.
7. Cover with a clean tea towel and let the buns rise for 30 minutes.
8. Preheat the oven to 350° F.
9. Bake the orange rolls until golden brown and firm to the touch in the center, about 25-30 minutes.

MAKE THE GLAZE

1. While the rolls are baking, assemble the glaze.
2. In a small saucepan, combine the sugar, sour cream, orange juice and butter. Stir over medium heat until the sugar dissolves, then bring to a low boil, and stirring constantly, cook for 3 minutes. Remove from heat and set aside.

GLAZE THE ORANGE ROLLS:

1. Once the rolls are done baking, cool them slightly for about 5 minutes, then brush the glaze over the warm rolls. Serve warm.