To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.

In a 2-cup glass measuring cup or microwave-safe bowl, melt the butter, about 1 minute on high power.

Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave.

Add butter-buttermilk mixture to the dry ingredients in the mixing bowl.

In a small bowl, crack and lightly whisk the eggs, then add eggs to mixing bowl.

Turn mixer on low speed and knead dough for about 5 to 7 minutes.

Remove dough from mixing bowl, spray a large bowl with cooking spray, place dough in the bowl and flip it over once so it’s lightly oiled.

Cover bowl with plastic wrap and place in a warm, draft-free place to rise for about 2 to 2 ½ hours.

While dough rises, line a 9x13-inch pan with aluminum foil, spray with cooking spray; set aside.

After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.

With a rolling pin, roll it out to about 26-by-13-inches.

Spread butter over dough, leaving a ½-inch bare margin.

Add about ¾ cup marmalade and smooth it with a knife.

Evenly sprinkle the brown sugar over the top.

Starting with a long edge, roll the dough into a tightly wound log, seam side down.

Make small hash marks for slicing 20 evenly sized rolls.

Use unwaxed dental floss to slice the rolls.

Arrange the rolls in the prepared pan, cover with plastic wrap.

Let rise in a warm, draft-free place until rolls have nearly doubled in size, about 1 hour.

Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through.

In a medium bowl, add the orange juice, vanilla, confectioners’ sugar, optional salt, and whisk to combine.

Drizzle in milk until mixture is to desired consistency.

Whisk in 2 teaspoons zest; set aside remainder.

Evenly pour glaze over rolls and sprinkle with remaining zest.

Serve immediately.