In a bowl, combine flour, sugar, salt, and vegetable oil. In another bowl, sprinkle yeast and 2 tbsp of sugar with the lukewarm water. Let that sit for 5 minutes or until bubbly. Once the yeast mixture is ready, pour it onto the flour mixture. Mix until you can form a ball. Sprinkle flour in a flat surface. Knead the dough for 5 minutes or until it's a soft ball.
Spray a bowl with oil spray or lightly brush with the extra vegetable oil, drop the ball of dough in it then cover with a clean dish towel. Let the dough rise for 2 hours. Punch it after 2 hours or until the size doubles. Cover then let it rise for another hour.
Combine sugar and powdered cinnamon in a container or ziploc, set that aside.
Sprinkle flour in the counter space. Cut the dough in half. Roll the 1st half of the dough into a wide rectangle. Scoop out huge spoonfuls of peach marmalade then spread ‘em evenly onto the dough.
Then sprinkle the sugar-cinnamon mixture then add dots of butter.
Roll the dough as tightly as you could then cut the rolls. Lightly spray the bottom of baking pan with oil spray. Place the rolls in the pan. Cover with clean kitchen cloth and let the whole thing rest for 20 minutes.
Repeat the process for the other half of the dough.
Bake the rolls in the preheated oven of 355°, for 20-25 minutes or until golden brown. Once baked, take ‘em out of the oven and let it cool for 5 minutes.
Make the glaze while waiting for the cinnamon rolls to cool. Just whisk together 2 cups of confectionery sugar, salt, and 1/2 cup of milk. Add more milk if the consistency is too thick.
Pour glaze on top of the rolls. Spread the glaze evenly on top with a spatula or a brush.
