• In a small bowl combine warm milk (between 100-110 F) sugar, and active dry yeast and let sit 5 minutes or until foamy. If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).
• In a stand mixer (or large bowl if mixing by hand) combine  salt, butter, egg, orange zest, orange juice, and 4 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic (if mixing without a mixer, simply mix with a wooden spoon until you can’t mix anymore and then begin kneading by hand 8-10 minutes).
• Add up to another ½  cup of flour to make dough consistency only slightly sticky. Dough should pull away from sides of bowl. Oil a large bowl, place dough inside and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For Filling:

• In a medium bowl combine sugar, orange zest and ground ginger. Mix in the orange zest for a minute or two so that the sugar turns orange, then mix in the flour. Set aside.
• On a floured work surface, roll dough into roughly a 24 inch by 10-12 inch rectangle. I stop occasionally and shape it with my hands to keep a rectangular shape. Spread softened butter over dough. Sprinkle and spread sugar mixture evenly over butter.
• Carefully roll dough lengthwise into a long roll.
• Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. Place rolls cut side down into an oiled 9x13 inch pan or large baking sheet, being careful not to crowd the rolls so they have room to rise. 
•  Cover with a dish towel, and let rise for 45 minutes to one hour until almost doubled in size.Preheat oven to 350 F. Bake for 25-30 minutes, until light golden brown on top. Using a glass or dark pan may take more or less time. Cool 15-20 minute before icing.

For the Icing:

• In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. I microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and orange juice concentrate until smooth. I like my icing thicker like frosting. Add another 1-2 Tablespoons orange juice concentrate if you prefer a thinner glaze. Generously spoon icing over rolls to coat evenly. Serve warm for maximum deliciousness.