Activate the yeast by combining warm water, quick rise yeast, and sugar in a stand mixer. Let sit for 10 minutes until frothy.

Prepare the dough by adding additional sugar and flour to the yeast mixture. Mix until well combined.

Incorporate melted butter and salt, mixing until fully combined.

Gradually add flour until dough is slightly tacky but not sticky, kneading for 5-7 minutes.

Let the dough rise in a greased bowl covered with a towel for 2-3 hours, or overnight in the fridge.

Prepare the filling by mixing sugar, orange zest, and cinnamon in a bowl.

Roll out the dough to a large rectangle about 24"x18" and brush with melted butter.

Sprinkle the filling mixture evenly on rolled-out dough.

Shape the rolls by rolling the dough tightly and slicing into 1½-inch pieces.

Place sliced rolls on a buttered baking pan and let rise for 1 hour.

Bake in a preheated oven at 350°F for 20-25 minutes.

Make the frosting by blending cream cheese, softened butter, powdered sugar, vanilla extract, orange zest, and corn syrup.

Frost the warm rolls after cooling slightly and serve.