Preparation

• Bloom the yeast: In a small bowl, whisk warm milk (100–110°F) with 1/4 cup sugar and 1 Tbsp active dry yeast. Let sit 5 minutes until foamy. (If using instant yeast, skip this step and add yeast directly with dry ingredients.)
• Mix dough: In the stand mixer bowl (or large bowl), combine 1 tsp salt, 1/2 cup softened butter, 1 egg, 2 tsp orange zest, 1/4 cup orange juice, and 4 cups flour. Pour in the foamy yeast mixture.
• Knead: With dough hook on low, mix 5–8 minutes until smooth and elastic. By hand: stir until you can’t mix, then knead 8–10 minutes. Add up to 1/2 cup extra flour if dough is too sticky.
• First rise: Oil a large bowl, place dough inside, cover with plastic wrap, and let rise at room temperature about 1 hour or until doubled.
• Prepare filling: In a bowl, cream together 1/2 cup softened butter, 1 cup sugar, 2 tsp orange zest, 1/2 tsp ground ginger, and 1/4 cup flour until spreadable.
• Shape rolls: Turn risen dough onto floured surface and roll into a 12×18-inch rectangle. Spread the filling evenly, leaving a 1/2-inch border. Starting at a long edge, roll tightly into a log. Pinch seam to seal.
• Cut: Using a serrated knife or dental floss, cut the log into 12 equal pieces. Place cut-side up in a greased 9×13-inch pan.
• Second rise: Cover loosely and let rise 30–45 minutes until puffy.
• Bake: Preheat oven to 350°F (175°C). Bake rolls 20–25 minutes until golden and cooked through.
• Make icing: Beat together 4 oz cream cheese and 2 oz butter until smooth. Add 1/2 tsp vanilla and 2 Tbsp thawed frozen orange concentrate; gradually add 2 cups powdered sugar until desired consistency.
• Finish: Spread icing over warm rolls so it melts into the swirls. Serve slightly warm.