To make brioche dough:

1. Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl.
2. Mix in the flour without kneading.  I used a stand mixer with a dough hook. Don't try to work it before chilling.  If you notice lumps, they will disappear in the finished product.
3. Cover the dough, but not airtight.  I used a dinner plate on top of my mixing bowl.  Allow dough to rest for about 2 hours or until the dough rises and collapses.

4. Refrigerate in the same bowl covered (I used the same plate) until chilled or overnight.  This recipe will make 4 lbs of dough. 

5. When ready to make morning buns, remove dough from refrigerator and dust dough with a bit of flour and cut off a 2-pound piece (1/2) of the dough. Cover leftover dough and place in refrigerator for later use OR just make 2 dozen morning buns.

6. Prepare muffin tins, by brushing with soft butter and coating each tin with white sugar.  Set aside
7. In a small bowl, mix sugars, orange zest, cinnamon, cardamom, and salt together.  Set aside.

8. Roll out dough into an 18 x 7-inch rectangle.  Brush with 1/2 cup melted butter.  Sprinkle sugar mixture over the top of melted butter.  Spritz the sugar mixture lightly with water. Tightly roll dough (lengthwise) into a tight roll.  Cut into 1 1/2-inch slices.  Place in prepared pans.  Let rise for 1 hour and 40 minutes.  

9. Bake in a preheated 350F degree oven.  Bake for 30-35 minutes or until golden brown.  
10. Remove from oven.  Tip buns out of pans onto a cooling rack.  Brush with additional melted butter and roll in white granulated sugar.  Cool on rack.  Makes 1 dozen.