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

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.

In a separate large bowl, combine butter, ½ 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.

Return to yeast mixture. Add remaining 3 tablespoons sugar, 2 ½ cups flour, 2 tablespoons salt, vanilla, and 2 tablespoons melted butter until well combined.

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

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.

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

Rotate ¼ of the way and continue rolling and folding.

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

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

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

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.

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.

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