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

In a separate bowl, mix the melted butter with warmed buttermilk until blended.

Gradually add this mixture to the dry ingredients, followed by the eggs.

Knead the dough on a floured surface for about 5–7 minutes until it’s smooth and slightly sticky.

Place the kneaded dough in a lightly oiled bowl, ensuring it's well coated. Cover and let it rise for 2 to 2.5 hours or until doubled in size.

While the dough is rising, soften the remaining unsalted butter. Combine this butter with orange marmalade and light brown sugar until well blended.

Once the dough has risen, punch it down to release the air. Roll out into a rectangle, approximately 12 by 18 inches.

Spread the prepared filling evenly over the dough, ensuring to cover all edges. Sprinkle a little extra brown sugar on top.

Start from one long edge and tightly roll the dough into a log. Cut into 12 equal sections and place them into a greased baking pan.

Cover the pan and allow the rolls to rise in a warm environment for about 1 hour.

Preheat your oven to 350°F (175°C). Bake the rolls for about 15–20 minutes until golden brown.

While the rolls are cooling, prepare the glaze by whisking together orange juice, vanilla extract, confectioners’ sugar, and milk to desired consistency.