For the dough:

• Place the yeast and the sugar in the bowl of your mixer.  Pour the warm water and over top of the yeast/sugar mix and let sit for about 10 minutes, or until the yeast looks puffy.
• While it's proofing, pour the aquafaba in a separate small bowl.  Whisk with a small hand whisk until it is foamy (but you are not going for the whipped meringue like foam, just a lot of bubbles).
• Once the yeast has proofed, add the foamy aquafaba, salt and melted butter.  Using the dough hook attachment, turn the mixer on and give it a few spins before starting to add the flour.  Add the flour 1/2 c at a time and continue kneading until the flour is all incorporated and the dough is soft and smooth.  It will be soft and slightly sticky.  If you press your finger in the dough it will hold the indentation of your finger for a few seconds but it will puff back out.
• Remove the bowl of your mixer from the mixer itself and drizzle a little bit of oil over the dough. Turn the ball around a few times to coat with oil so it won't stick.  Cover with plastic wrap or a tea towel and place in a warm spot for the dough to rise for an hour.  I love using my oven that has been slightly preheated and then turned off for quick rising.
• While the dough is rising, mix together the ingredients for the filling mixture except for the butter—sugar, brown sugar, cinnamon, and half of the zest of one orange. Melt the butter and set aside.
• After the dough has risen and doubled in size, turn it out onto a clean work surface dusted with flour.  Shape the dough a bit in your hands, and then with a rolling pin, working the dough out into a large rectangle, about 10 by 5 or 6 inches.
• Spread the melted butter out across the rectangle of dough. Sprinkle the filling mixture evenly across the entire piece of dough.
• Starting along one of the long edges, roll the dough tightly into a "log."
• Cut the log in half. Then cut each half in half again. Cut each quarter into 3 pieces, for a total of 12 small rolls.
• Arrange the rolls into an oven safe dish—I like to use a 9x12" casserole dish.
• Allow to rise at room temperature on the countertop, uncovered, for 30 more minutes. While the rolls are rising, preheat the oven to 350º.
• When the rolls have risen and the oven is preheated, bake the cinnamon rolls for 30 minutes.
• While the rolls are baking, make the frosting. In a small bowl, melt the butter in the microwave. Add the powdered sugar, orange juice, and vanilla, and mix together. The sugar may start off clumpy, but tends to dissolve as it sits for a minute. If it is too thick, add more orange juice, one teaspoon at a time.
• Once the cinnamon rolls have finished baking, remove them from the oven. Using a rubber spatula, spread the frosting over the top (if you don't want it to melt too quickly you can wait 5 minutes for the cinnamon rolls to cool before frosting).
• Sprinkle with more orange zest, serve, and enjoy!