In a medium bowl, combine yeast and warm water, stirring until yeast is dissolved.

In a large bowl, whisk together orange cake mix and flour.

Add the yeast mixture and 1 tsp. of the orange zest to the cake mix mixture, and stir with a sturdy wooden spoon, or use your hands, until ingredients are combined.

Lightly grease the top, and cover with plastic wrap.

Let the dough rise for 1 hour, then punch it down, and let it rise again for another 30 minutes.

Lightly grease a 9x13-inch pan and an 8-inch square pan.

Turn the dough out onto a lightly floured surface, and roll it into a large rectangle. Mine was enormous - approximately 18x24 inches, and just over ¼-inch thick.

Brush the dough with the melted butter, sprinkle evenly with brown sugar, and drop the orange marmalade by small spoonful.

Roll the dough from the shorter side, so that it forms a log approximately 18 inches long.

Cut into 16 equal-sized pieces. It will get messy, but you can use two hands to lift each piece into the pans. I use a knife with a large blade and 'face', so that right after I cut a slice, it can rest on the knife blade and I can just transfer or shift it into the pan. Place 4 in the smaller pan, and 12 in the larger pan.

Bake at 350 degrees for 15-20 minutes, or until the rolls are golden brown at the edges. My rolls were quite large, and it took about 18 minutes, but I think this can vary depending on how you cut the rolls.

In a small mixing bowl, beat cream cheese til creamy.

Add powdered sugar, orange juice, orange extract, and all remaining orange zest that wasn't used in the sweet roll dough.

Drizzle onto the warm rolls. Serve immediately.