Orange Sweet Rolls with Cream Cheese Icing

makes 8 rolls

For the Rolls

3 1/2 cups unbleached all-purpose flour

1/4 cup non-fat dry milk

1/4 cup potato flour

2 1/4 teaspoons active dry yeast

3 Tablespoons granulated sugar

2 teaspoons kosher salt

1 extra large egg, lightly beaten

1 Tablespoon freshly grated orange zest

6 Tablespoons (3-ounces) unsalted butter, melted

1 cup warm water (about 120º F)

For the Filling

1/2 cup orange marmalade

1/4 teaspoon ground ginger

1 Tablespoon packed light brown sugar

For the Icing

4 ounces cream cheese, softened

4 Tablespoons (2-ounces) unsalted butter, softened

2 cups confectioners' sugar

1/4 teaspoon pure vanilla extract

For the Rolls

In the bowl of a stand mixer fitted with the dough hook, combine the flour, dry non-fat milk, potato flour, yeast, sugar, salt, egg, zest, butter and water.  Mix on low speed until combined. Increase the speed to medium and knead until the dough is smooth and just sticking to the bottom of the bowl, about 5-7 minutes.  Turn the dough out onto a lightly floured work surface and shape into a ball.  Spray the inside of the mixing bowl with non-stick spray and place the dough inside the bowl.  Cover with a sheet of plastic wrap and let rise in a warm, draft-free space until it has doubled in size, about 1 hour.

For the Filling

Turn the dough out onto a lightly floured work surface.  Roll the dough into a 12-inch x 20-inch rectangle.  In a small bowl, whisk together the marmalade, ginger, and brown sugar.  Spread the filling evenly over the dough leaving a 1-inch border on one long side.  Starting with the opposite long side, roll the dough into a tight cylinder.  Cut the dough into 8 equal pieces.  Place the rolls onto a parchment lined baking sheet.  Cover the rolls with a sheet of plastic wrap and let rise in a warm, draft-free space until doubled in size, about 1 hour.  (Rolls can be made the night before and refrigerated.)

Preheat the oven to 350º F.  (If the rolls have been refrigerated, allow them to set out at room temperature for at least 1/2 hour and up to 1 hour.  Bake until the rolls are lightly brown, about 35 minutes.  Allow the rolls to cool on the baking sheet for 15-20 minutes

For the Icing

Meanwhile, in a large bowl using a hand-held mixer, beat together the cream cheese and butter until smooth.  On low speed, gradually add the confectioners' sugar until combined.  Stir in the vanilla. Spread the cream cheese icing over the warm rolls.  Enjoy!

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