Add the warm orange juice to the yeast. Cover and let sit until bubbly, about 10 minutes. *it is so important to measure the temperature of the orange juice. 106-112 is ideal. Too low and the yeast wont activate, too high and the yeast will die.
Add butter, sugar, eggs and zest. Mix.
Add flour and salt. Stir to mix. Knead on medium for 5 minutes. Let rise until just doubled, about 30-45 minutes.
Once the dough is ready, make the filling by mixing the cinnamon, sugar and melted butter.
Roll the dough out into a 12 inch by 8 inch rectangle. Spread the filling over the entire rectangle and sprinkle with the remaining pecans.
Roll the longways so that you have a 12 inch long log. Cut into 1 inch slices and place evenly into a 13x9 baking dish.
Preheat the oven to 375°F. Cover the rolls and let rise for 20 minutes.
Bake for 20-22 minutes.
Meanwhile, make the filling by mixing the sugar, vodka, juice, melted butter and vanilla.
While the rolls are still warm, drizzle the glaze over them and sprinkle with the remaining pecans.