In a large mixing bowl, combine warm water and instant yeast, letting it sit until foamy, about 5 minutes.

Gradually stir in melted butter, whole milk, egg, egg yolk, granulated sugar, zest of 1 orange, and salt.

Slowly add in all-purpose flour until the mixture forms a soft dough.

Turn out the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Form the dough into a ball, place in a greased bowl, cover with plastic wrap, and let it rise in the refrigerator for 8 to 24 hours.

In a small bowl, mix melted butter, additional sugar, juice of 1 orange, and zest of 1 orange until well combined.

After the dough has risen, gently punch it down and turn it out onto a floured surface.

Roll out the dough into a rectangle, about ¼ inch thick and spread the orange filling evenly across.

Slice the dough into 1-inch wide strips and roll each strip tightly into a spiral shape.

Place the rolled orange pieces into a well-buttered muffin pan, cover with a towel, and let them rise until doubled in size, about 30-45 minutes.

Preheat your oven to 350°F (175°C) during this time.

Bake in the preheated oven for about 15-20 minutes until the tops are golden brown and rolls are puffed.

Tap the top of the rolls; if they sound hollow, they're ready.

Whisk together powdered sugar and enough orange juice for a smooth, pourable consistency.

Invert the rolls onto a serving plate and drizzle with the glaze.