Step 1

In a large microwave safe bowl, heat milk. Stir in yeast. Allow to sit for 5 minutes.

Step 2

Stir in eggs, 2 tablespoons of sugar, and 3 cups of flour until just combined. Cover with plastic wrap or a kitchen towel, and set aside.

Step 3

In a separate large bowl, combine butter, 1/2 cup of flour, and 1 teaspoon of salt until just combined. Place in plastic wrap, and form into an 8x8 inch square. Refrigerate for 30 minutes.

Step 4

Return to yeast mixture. Add remaining 3 tablespoons sugar, 2 1/2 cups flour, 2 tablespoons salt, vanilla, and 2 tablespoons melted butter until well combined.

Step 5

Knead on a floured surface for 5 minutes. Form into a square, wrap in plastic, and refrigerate for at least 30 minutes.

Step 6

Then roll dough into a 20x20 inch square. Lay butter mixture into the center of the 20x20 inch square. Fold inward over butter. Press edges to seal, and refrigerate for 30 minutes.

Step 7

Then roll out onto a lightly floured surface into a 10 x 20 inch rectangle. Fold into thirds like a business letter.

Step 8

Rotate 1/4 of the way and continue rolling and folding.

Step 9

Refrigerate for 30 minutes, then roll/fold dough twice more. Refrigerate for 30 more minutes.

Step 10

Preheat over for 350 degrees F. Grease a muffin pan with butter, and dust with sugar.

Step 11

In a medium bowl, combine brown sugar, cinnamon, orange zest, triple sec, and salt.

Step 12

On a lightly floured surface roll the dough out into a 15 x 20 inch rectangle. Evenly spread the filling mixture. Roll up into a 20 inch long tube.

Step 13

Cut into 12 equal slices. Lay swirl side up in prepared muffin tin. Loosely covered with plastic wrap and rise for 30-40 minutes or until doubled in size.

Step 14

Bake for 25-30 minutes or until golden brown. Then immediately, roll in additional sugar. Serve immediately.