In the bowl of a stand mixer add half of the flour, orange zest, orange juice, sugar, salt, egg, coconut oil, and active potato flake starter.

Beat everything together on low with the paddle attachment, scraping down the sides as needed. (A handheld mixer can be used for this step if you do not have a stand mixer.)

Add the dough hook to your stand mixer, or use a wooden spoon, and incorporate the flour, a little at a time. Add enough of the remaining flour to make a dough that is easy to handle – about 1.5 – 2 more cups. Once the dough has pulled from the sides, allow it to knead for 5 minutes on low. You are looking for a dough that is not sticky and will spring back when poked with a finger.

Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough with plastic wrap and let sit at room temperature until doubled in size, about 8-12 hours.

After fermentation time, line the bottom of a 9x13 dish with parchment paper, leaving room on the sides.

Turn the risen dough out onto a lightly floured work surface. Press the dough with your hand into a rectangle shape, paying attention to stretch the corners to help keep the rectangle shape. Then begin using a rolling pin to roll into a 11×16-inch rectangle. I used a tape measure for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.

Melt the butter and baste onto the dough, covering the entire surface, all the way to the edges except the bottom edge (where you’ll pinch the dough to itself at the end of rolling).

Sprinkle the sugar and cinnamon on top.

From the top long edge, tightly roll up the dough, pinching the seam together once you reach the end. Cut into 15 even rolls (about 1 inch in width each) with thread or unflavored floss, or a very sharp knife. Arrange them in the prepared baking pan.

Cover the rolls with plastic wrap and let them rise for about 8-10 hours. (you don’t want the place that you let them rise to be too warm, because the butter and sugar will melt out and pool at the bottom instead of staying in the rolls.

Once the rolls have doubled in size.

Preheat the oven to 375°F (191°C).

Pour ½-1 cup of heavy cream over the rolls and place in the oven.

Bake about 10 minutes and then cover with foil and finish baking about 12-15 minutes.

While the orange rolls are baking make the glaze. In a small bowl, mix together all of the glaze ingredients and drizzle over rolls before serving. Add more orange juice to thin out, if needed.

Once the orange cinnamon rolls are done, transfer the pan to a wire cooling rack to cool for about 15 minutes.