Ingredients
for the dough
2 cups whole milk
½ cup vegetable oil
½ cup granulated sugar
1 package (2¼ tsp) active dry yeast
4½ cups all-purpose flour
½ rounded tsp baking powder
½ tsp baking soda
1 tsp salt
for the filling
8 Tbsp butter, melted
8 Tbsp orange marmalade
1 cup lightly packed brown sugar, plus more as needed
¼ tsp salt
for the frosting
zest and juice of 2 oranges
4 cups powdered sugar, sifted
dash of salt
½ cup whole milk, more if needed for a pourable consistency
4 Tbsp butter, melted
Directions
For the dough: In a large saucepan over low heat, heat the milk, oil, and granulated sugar until warm. Remove from heat then add yeast and 4 cups of flour, stir together. Cover the pan and let rise for 1 hour. Stir in remaining ½ cup flour, baking powder, baking soda, and salt.
For the filling: Roll dough into a long rectangle, about 30×10 inches. Drizzle melted butter all over the surface of the dough. Use a pastry brush to spread butter so it coats the dough evenly.
Evenly spread orange marmalade over the dough then sprinkle on the brown sugar and salt.
From the long end, roll dough tightly, jelly roll style. Pinch the seam then slice into 1-inch rolls.
Preheat oven to 375°. Place rolls in a buttered baking dish and allow to rise for 20 minutes.
Transfer baking dish to a preheated oven and bake for 15 to 17 minutes.
While the rolls are baking, make the icing: Add the orange zest and juice to a bowl. Add powdered sugar, salt, and a splash of milk. Whisk together until smooth.
Remove from the oven when golden brown and evenly pour the icing over the rolls.
Serve warm.