In a large mixing bowl, combine all-purpose flour, granulated sugar, instant dry yeast, and a pinch of salt. In a separate bowl, warm and mix the melted unsalted butter with buttermilk and lightly whisked eggs. Gradually combine the wet ingredients with the dry, and knead the mixture until smooth and elastic. Cover the bowl and let the dough rise in a warm place for 2 to 2.5 hours, or until it has doubled in size.

While the dough is rising, prepare the filling by softening about ¾ of a stick of unsalted butter until creamy. Mix in the orange marmalade and light brown sugar until well combined. Set this mixture aside.

Once the dough has risen, punch it down gently to release the air and turn it onto a floured surface. Roll the dough into a rectangle measuring approximately 26x13 inches. Spread the orange marmalade filling evenly over the surface.

Starting from the long edge, roll the dough tightly into a log. Slice the log into 20 equal rolls using dental floss. Place the sliced rolls into a greased baking pan.

Cover the pan with a towel and let the rolls rise for about 1 hour, until puffy and nearly doubled in size.

Preheat your oven to 375°F. Bake the rolls for approximately 15 minutes, or until golden brown and fragrant.

While the rolls are baking, prepare the glaze by whisking together orange juice, vanilla extract, confectioners’ sugar, and a pinch of salt. Adjust consistency with milk or cream.

Once baked, allow the rolls to cool slightly before pouring the glaze generously over the top. Sprinkle with fresh orange zest.