In a large bowl, combine the flour, salt and yeast.
Add water, eggs, honey and melted butter to the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl loosely with plastic wrap and put it in a warm place to rise for 2 hours. At this point, the dough will be very sticky; transfer it to the refrigerator to chill for at least 2 hours or up to 5 days so it will be easier to handle.
Make the filling:
In a small bowl, combine the sugars, cinnamon and orange zest. Set aside.
Shape and bake the rolls:
Once the dough has chilled and is easier to handle, transfer it to a floured work surface. Fold the dough over 3-4 times to develop the gluten. Then let it rest for 15-20 minutes.
Roll out dough into a ½"-thick rectangle. Brush the entire surface with the melted butter. Sprinkle filling in an even layer over the top of the dough and then roll it up lengthwise into a long log. Use a serrated knife to cut the dough into 6 equal segments.
Butter 6 jumbo muffin cups. Place the segments into the muffin cups, cover loosely with plastic wrap and let rise until the dough is puffed, 1-2 hours.
When the dough has almost finished rising, preheat oven to 350 degrees.
Bake for 25-30 minutes until golden. Remove the rolls from the muffin cups and let cool completely.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brioche-cinnamon-rolls/