In a medium-size saucepan over medium heat, mix the sugar and orange juice until combined. Turn off heat, then add the margarine. Let cool.

Meanwhile, in a small bowl, add the yeast into the warm water. In a stand mixer, add one and a half cups of flour, one egg and cooled orange juice mixture. Mix until it forms a thick paste. Then add another one and a half cups of flour, one egg, the yeast mixture, and the salt. mix until combined, then slowly add the last half cup of flour until it forms a dough. Let it rest for an hour.

While the dough is resting, in a bowl, mix together the brown sugar and the cinnamon until combined.

After an hour, sprinkle flour on your surface. Roll out the dough to a rectangle half an inch thick. Then pour the one-fourth cup of oil and spread it evenly all over the dough. Then pour the filling on top and spread it out evenly.

Start rolling lengthwise into a log and tuck in the ends when finished rolling. Then cut the log into one-inch cinnamon buns.

Preheat oven to 350 degrees Fahrenheit. Line a round nine-inch circle pan with parchment paper or spray with oil. Add the cinnamon rolls in a circle form until all of them are used up. Bake for 20 to 25 minutes.

Once the cake is ready, let it cool completely. Once the cake is cool, take a small bowl and mix together the powdered sugar and hot water until smooth and combined. Add the lemon juice and mix until combined. Pour the glaze over the cake when ready to serve.