|My bloggy buddy, Marsha, from The Better Baker, sent me some|
Orange Spice tea to try. Thanks, Marsha! It was perfect with
these rolls. My daughter gifted me with the cute mug
several years ago.
3 1/2 cups flour
6 T. unsalted butter, softened
1 package. active dry yeast (or 2 1/4 t.)
3 T. sugar
2 t. salt
1/4 cup nonfat dry milk
2 T. orange zest
1/2 cup orange marmalade
1/2 t. ground ginger
4 ounces cream cheese, softened
4 T. butter, softened
2 cups powdered sugar
1. In the bowl of the mixer, combine warm water, flour, butter, yeast, sugar, salt, dry milk powder, and orange zest. Beat at low speed until combined and then use the dough hook and mix for about 4 minutes. Spray the sides of the bowl with nonstick spray and lightly spray the top of the dough. Cover and let rise in a warm place, until doubled for about 1 hour.
2. Remove the dough from the bowl and place on a lightly floured surface. Roll into a 20 x 12-inch rectangle. In a small bowl, stir together the marmalade and the ginger. Spread evenly over dough. Beginning on one long side, roll tightly into a log. Slice into 8 rolls (I made 12 rolls in order to not have such large ones.)
3. Spray a 10-inch cast- iron skillet with nonstick spray. Place rolls in pan; cover and let rise in a warm place for 1 hour.
4. Preheat oven to 350 degrees. Bake rolls until light brown, about 35 minutes.
5. In a bowl, beat cream cheese and butter at medium speed of mixer. Add powdered sugar on low speed and then beat on high until fluffy. Spread icing over warm rolls. (This is a very thick icing. If you like a thinner one, add a little milk.)
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