1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tablespoon finely grated orange zest
1/8 teaspoon kosher salt
Pinch of ground cardamom (optional)
1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
2 tablespoons sugar, divided
1 egg yolk, lightly beaten, room temperature
1/3 cup fresh orange juice
2 tablespoons melted coconut oil, cooled, or vegetable shortening
1/2 teaspoon kosher salt
1 2/3 cup cups all-purpose flour, plus more for surface
Nonstick vegetable oil spray

Using an electric mixer on medium-high speed, beat butter, sugar, orange zest, salt, and cardamom, if using, in a large bowl until fluffy.
Pour 3 Tbsp. warm water (105F115F) into a small bowl.
Add yeast and 1 Tbsp. sugar and whisk to combine.
Let sit until foamy, about 10 minutes.
Using electric mixer on medium-high speed, beat egg yolk, orange juice, oil, salt, and remaining 1 Tbsp. sugar in a large bowl.
Add 1 2/3 cups flour and yeast mixture.
Beat until dough just comes together. Turn out dough onto a lightly floured surface.
Knead several times with floured hands until smooth, about 5 minutes (dough will be sticky).
Spray a clean large bowl with nonstick spray.
Place dough in bowl and turn to coat.
Cover with a towel and let sit in a warm place until doubled in size, about 45 minutes.
Spray muffin tin with nonstick spray.
Roll dough on a well floured surface to an 1/8"-thick rectangle about 17x14".
Spread filling over dough, leaving a 1/2" border on all sides.
Starting on 1 long side, roll dough into a tight cylinder.
Cut into 12 equal pieces (if it's difficult to cut, chill 15 minutes).
Transfer cut side up to prepared muffin tin.
Cover with a towel and let sit in a warm, draft-free place until risen, 30 minutes, or chill overnight.
If chilling, let sit at room temperature 2 hours to rise before baking.
Preheat oven to 350F.
Bake rolls, rotating pans halfway through, until lightly browned on top, 1518 minutes.
Let cool in pan 5 minutes, then invert onto a platter to serve.