Preheat the oven to 200°F and after it has preheated, turn it off. 

Combine the warm water with the yeast to proof the yeast.

Let the yeast proof for about ten minutes in the warmed oven, with the door open.

Whisk together the melted butter and honey. Let cool, and whisk in the eggs.

Mix the proofed yeast with FOUR cups of flour in a large bowl. Add in the salt and mix.

Add the honey mixture to the large bowl. Fold it all together gently with a rubber spatula. Dough should form one large mass, and be sticky to the touch, but not come off on your finger. Add more flour if needed, 1/2 cup at a time.

Grease the bowl and put the dough inside. Cover in plastic wrap and let rest in the oven or recently run dryer for 1 hour.

Wash and zest a tangelo. Place zest in medium sized bowl.

Juice the tangelo. Pour 1/4 cup of the juice into the bowl through a strainer.

Add the sugar and softened butter. Stir together until it comes together into a paste.

When the dough is done rising, cover a large work surface in parchment paper and flour.

Punch down the dough and roll carefully into a large rectangle, 1/2" thick.

Drop spoonfuls of filling across the dough and spread carefully with a spoon or hands.Everything will be sticky and this step will take patience!

When the rectangle of dough is covered evenly in the filling, roll the dough in on itself to create a log. Be sure to keep the dough tight. [See pictures below.]

Cut the cylinder into 24 circles. 

Butter two large casserole dishes or pie pans, and place rolls inside. They should all be touching.

Let rise in a warm place for 30 minutes.

Preheat your oven to 375°F.

Bake the rolls for roughly 25 minutes, in the center or lower half of the oven. 

Whisk together orange extract, tangelo juice, and zest. Whisk in the powdered sugar and cream. Thin icing to desired consistency by adding additional cream, one tablespoon at a time.

Glaze rolls generously with icing while they are hot from the oven.