In a mixing bowl, whisk together 2 cups of the flour, sugar, cardamom, and salt. In a separate bowl, combine the warm milk and yeast, allowing it to bloom for about 5-10 minutes. Then, add this yeast mixture along with the eggs, vanilla, and butter to the flour mixture. Gradually mix in the remaining flour until a soft dough forms.

Transfer the dough to a floured surface. Knead the dough gently for about 5-10 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook if you prefer. Simply mix on low until the dough is well-combined and smooth.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size, about 1-2 hours.

While the dough rises, mix softened butter, brown sugar, cinnamon, and orange zest in a small bowl until well combined. Set aside.

Once the dough has risen, punch it down gently to release air. Transfer it to a floured surface and roll it into a large rectangle, about 1/4 inch thick.

Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.

Starting from one edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, slice the log into rolls, about 1-1.5 inches wide.

Place the rolls in a greased baking dish, covering them again with a towel. Let them rise for another 30-45 minutes until they expand.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown. Keep an eye on them; every oven behaves differently!

While the rolls bake, prepare the icing. In a bowl, combine the browned butter, softened cream cheese, vanilla, caramel sauce, and powdered sugar. Whip until smooth and creamy.

Once the rolls are out of the oven, let them cool for a few minutes. Drizzle the icing generously over the warm rolls. Sprinkle with flaky sea salt for that final touch.