Prepare the dough: In the bowl of a large stand mixer fitted with a dough hook attachment, dissolve yeast in warm milk. Let stand for 5 minutes until foamy, then whisk in honey, oil, beaten eggs, and salt. With mixer running on medium-speed, add 4-1/2 cups flour until dough pulls away from sides (if dough seems too sticky, add 1 tablespoon additional flour at a time until dough is the right consistency)

Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Cover bowl in plastic wrap and let rise in a warm place 1-1/2 to 2 hours until doubled.

Punch dough down and turn onto a floured surface. Roll out into a 15x7 rectangle and spread with softened butter. In a small bowl, combine sugar and cinnamon and gently pat to within 1/2-in of edges over softened butter. Spread marmalade over sugar.

Tightly roll up dough along the length side and pinch edges to seal. Cut into 1-in rolls and place swirl side-up in a greased 9x13 baking dish. Cover with plastic wrap and let rolls chill in refrigeator overnight.

Remove rolls from refrigerator and preheat oven to 375F. Bake rolls 30-35 minutes or until golden brown. Cool 10 minutes on a wire cooling rack while you prepare the icing.

Place softened cream cheese and sugar in small bowl. With an electric mixer, beat on low speed until cream. Beat in orange juice, vanilla, and just enough milk to achieve a drizzling consistency.

Gently drizzle cream cheese icing over warm rolls and let stand 5 minutes. Enjoy warm!