In a large mixing bowl, combine all-purpose flour, granulated sugar, instant dry yeast, and salt.

In a small saucepan, melt the unsalted butter and add the buttermilk, warming it slightly until just warm to the touch.

Pour the butter mixture into the dry ingredients along with lightly whisked eggs, and mix until a sticky dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic, then place in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

Once dough has risen, gently punch down to release air, then roll out on a floured surface into a rectangle, about ¼ inch thick.

Spread softened unsalted butter evenly, followed by a layer of orange marmalade.

Sprinkle light brown sugar evenly across the filling for delightful sweetness.

Roll the dough tightly into a log starting from one long side, pinch seam to seal.

Slice into equal pieces, about 1-2 inches thick, and place in a greased baking dish, allowing space for expansion.

Cover and let rise in a warm spot for 30-45 minutes, until nearly doubled in size.

Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden and puffed.

Check for doneness by gently pressing the top; they should feel soft.

If browning too quickly, cover with foil for the final few minutes.

While the rolls are baking, prepare the glaze by whisking together orange juice, vanilla extract, and confectioners’ sugar until smooth.

Adjust glaze consistency by adding milk as needed.

As soon as rolls come out of the oven, drizzle the orange glaze over warm rolls.

Let them cool for a few minutes before serving warm.