Combine 4 cups of the flour, all of the sugar, salt and yeast in the bowl of a stand mixer, or in a large mixing bowl if mixing by hand.
Add in the softened butter and mix with the hook of the stand mixer or by hand until it is broken up into small pieces.
Beat the eggs together in a small bowl and add to the roll mixture, stir to combine. Add in the warm water. You want your water to be about 120º F. Mix the water into the dough and continue mixing until a sticky dough is formed.
If you need to add the rest of the flour, do that at this point. You want the dough to pull away from the sides of the mixing bowl and not be too sticky to handle. Continue to mix, knead for about 5 minutes.Remove the dough from the bowl to a clean, floured surface. Cover with a towel and allow to rest for 10 minutes.
After 10 minutes, divide the dough into two pieces. Beginning with one piece, roll the dough out into a rectangle about 1/2 inch thick.
Combine the ingredients for the filling and spread all over the rolled out rectangle. Roll up the dough from one long side, tightly rolling the dough to the other end. Slice the rolled up dough first in half, then slice the two halves in half again, working in halves until all the rolls are sliced. Each half of dough should make 8 large rolls or 16 small rolls.
Place the sliced rolls, cut side down into greased muffin tins or a baking sheet. Cover with a kitchen towel or plastic wrap sprayed with cooking spray to prevent sticking and let rise for 30-45 minutes.
Bake in a 400ºF oven for 12- 15 minutes, until golden brown.
Whip together ingredients for the icing until smooth. Start with 1 cup of the powdered sugar and add additional until it reaches your desired consistency. Drizzle over warm orange rolls.