In a large mixing bowl, combine 2 cups of warm water and 4 1/2 teaspoons of quick-rise yeast. Add 6 tablespoons of granulated sugar and stir gently. Let it sit for about 5-10 minutes until it becomes foamy.
Once the yeast is activated, add 5 tablespoons of melted and cooled butter, 2 teaspoons of salt, and 6 cups of all-purpose flour (you may need to adjust the flour depending on the dough consistency). Mix until a soft dough forms.
Transfer the dough onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, gradually incorporate more flour.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 hour.
While the dough is rising, mix together 1/2 cup of melted butter, 1 cup of granulated sugar, 2 tablespoons of orange zest, and 1/4 teaspoon of cinnamon in a separate bowl.
After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
Spread the orange filling evenly over the rolled-out dough, leaving a small border around the edges.
Starting from one end, tightly roll the dough into a log. Slice the log into 12-15 equal pieces and place them in a greased baking pan.
Cover the rolls with plastic wrap and let them rise again in a warm place for about 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
While the rolls are baking, prepare the glaze. In a mixing bowl, combine 2 oz cream cheese, 1/4 cup softened butter, 1 teaspoon orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract, 1 teaspoon corn syrup, and 1 1/4 cups powdered sugar. Whisk until smooth.
Once the rolls are out of the oven, let them cool for a few minutes before drizzling the cream cheese glaze on top. Serve warm and enjoy!
