1. Melt 10 tablespoons butter, then transfer to a 2-cup measuring bowl and cool 10 minutes. Whisk in sour cream until blended, then add eggs and water and whisk until smooth; set aside.
2. In the bowl of a stand mixer fitted with a dough hook, whisk flour, confectioners' sugar, yeast, and 1 3/4 teaspoons salt. With mixer on low, slowly add egg mixture to dry ingredients and mix until no dry flour remains, 1 to 3 minutes. Increase speed to medium-low and mix until dough is smooth and begins to clear sides of bowl (it will still stick to bottom), 5 to 7 minutes.
3. Using a greased rubber spatula, transfer dough to a lightly floured surface and form into a ball. Transfer to a large greased bowl, cover with plastic, and let rise in a warm spot until doubled in size, 1 to 2 hours. Let remaining 6 tablespoons butter soften at room temperature.
4. When dough has doubled in size, use a fork to mash softened butter in a small bowl until very soft. Stir in brown sugar, orange zest, cinnamon, cloves, and remaining 1/4 teaspoon salt until incorporated; set aside. Line a 13x9" baking pan with foil and coat with cooking spray; set aside.
5. Punch down dough and transfer to a lightly floured surface. Stretch into a 12x8" rectangle with long edge facing you, then roll into a 20x14" rectangle. Crumble filling evenly over dough, leaving a 1/2" border on all sides, then gently press to adhere (surface of dough will not be fully covered).
6. Starting at long edge closest to you, roll dough into a tight cylinder. Pinch seam to seal, then roll cylinder seam side down (it should be about 18" long, reshape if necessary). Using a sharp chef's knife, slice cylinder into 12 equal pieces and arrange, cut side up, in prepared pan. Cover loosely with plastic and let sit until dough is slightly puffed and edges of rolls are touching, about 1 hour. Cover plastic tightly with aluminum foil and freeze up to 1 month.
7. The night before you plan to bake, transfer covered pan to refrigerator and thaw 12 hours. Remove foil, loosen plastic, and let sit in a warm spot for 1 hour.
8. Center a rack in oven and heat to 350 degrees. Remove plastic, transfer to oven, and bake until tops of rolls are golden brown, 35 to 40 minutes, rotating pan halfway through. Transfer pan to a wire rack and cool 5 minutes.
9. Pour glaze (see headnote) over rolls then spread into an even layer with an offset spatula or the back of a spoon. Cool 10 more minutes before serving.
Source: Hannaford fresh Magazine, December 2019