In a medium saucepan, combine 1/4 cup bread flour and 3/4 cup water.

Whisk together and cook over medium heat until thickened, about 3-5 minutes, stirring constantly. This is your Tangzhong!

Transfer it to a bowl and let it cool while you prepare the dough.

In a large bowl or stand mixer, combine the remaining bread flour, sugar, yeast, and salt.

In another bowl, whisk together the egg, egg yolk, orange zest, orange juice, and Tangzhong until smooth.

Gradually add the wet ingredients to the dry ingredients while mixing until a dough forms.

Knead the dough for about 8-10 minutes until it's smooth and elastic. Let it rise in a warm place for about 1 hour, or until doubled in size.

In a mixing bowl, beat together the room-temperature butter, brown sugar, orange zest, and vanilla until smooth.

Gather your whipped orange curd and set it aside.

Punch down the risen dough and roll it out on a floured surface into a rectangle, about 1/4-inch thick.

Spread the filling mixture evenly over the dough, then drizzle the orange curd on top.

Roll the dough tightly from the long side to create a log shape. Cut it into rolls and place them on a parchment-lined baking sheet.

Let the rolls rise again for about 30 minutes in a warm area until puffy.

Preheat your oven to 375°F (190°C).

Bake the rolls for 25-30 minutes until golden brown. If they begin to brown too quickly, cover them loosely with aluminum foil.

While the rolls are cooling, mix the powdered sugar, melted butter, heavy cream, and vanilla paste in a bowl until smooth.

Drizzle generously over the warm rolls.