In a large microwave-safe bowl, heat milk, then stir in the yeast and allow it to sit for 5 minutes.

Stir in eggs, 2 tablespoons of sugar, and 3 cups of flour until just combined. Cover and set aside.

In a separate bowl, combine butter, 1/2 cup of flour, and 1 teaspoon of salt until just combined. Form into an 8x8 inch square, wrap in plastic, and refrigerate for 30 minutes.

Return to the yeast mixture and add remaining sugar, flour, salt, vanilla, and melted butter until well mixed. Knead on a floured surface for 5 minutes, then form into a square, wrap in plastic, and refrigerate for at least 30 minutes.

Roll the dough into a 20x20 inch square, lay the butter mixture in the center, fold the dough over, and press the edges to seal. Refrigerate for 30 minutes.

Roll out into a 10x20 inch rectangle, fold into thirds like a business letter, rotate, and continue rolling and folding, refrigerating for 30 minutes after each roll.

Preheat oven to 350°F and grease a muffin pan, dust with sugar.

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

Roll the dough into a 15x20 inch rectangle, spread the filling mixture evenly, and roll up into a 20 inch long tube.

Cut the rolled dough into 12 equal slices and lay them swirl side up in the muffin tin. Cover loosely and let them rise for 30-40 minutes.

Bake for 25-30 minutes until golden brown. Roll in additional sugar and serve immediately.