In a large mixing bowl, combine 4 cups of all-purpose flour, ¼ cup of granulated sugar, 2 teaspoons of instant dry yeast, and 1 teaspoon of salt. In a separate container, melt ½ cup of unsalted butter, then whisk it together with 1 cup of buttermilk and 2 large beaten eggs. Gradually mix the wet ingredients into the dry ingredients to form a dough.

Transfer the dough onto a lightly floured surface and knead for about 5 to 7 minutes until it's smooth and elastic. If the dough feels sticky, sprinkle a little extra flour as needed.

Place your kneaded dough into a greased bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm area for 2 to 2.5 hours or until it has doubled in size.

After the dough has risen, turn it out onto a floured surface and gently roll it into a large rectangle, about ¼ inch thick. Spread ⅓ cup of softened unsalted butter, then layer with ½ cup of orange marmalade and ½ cup of light brown sugar. Roll the dough tightly forming a log.

Using a sharp knife or dental floss, slice the log into 12 equal rolls. Place the rolls in a greased baking pan, leaving space. Cover again and let them rise for about 1 hour.

Preheat your oven to 375°F. Bake the rolls for approximately 15 minutes or until they are lightly golden on top.

While the rolls are baking, prepare the glaze by whisking together 1 cup of confectioners' sugar, 3 tablespoons of orange juice, 1 teaspoon of vanilla extract, and 1-2 tablespoons of milk or cream until smooth.

Once the rolls are out of the oven, let them cool for about 5 minutes in the pan. Drizzle the glaze generously over the warm rolls.