In a small bowl, combine 2 tablespoons sugar and instant yeast with warm water. Allow to sit for 5 minutes until foamy.

Scald the milk in a saucepan, then stir in remaining sugar, salt, and butter until dissolved. Cool to lukewarm.

Combine potato flakes with hot water until smooth, then cool slightly.

In a stand mixer, combine the egg, activated yeast mixture, cooled milk mixture, and potato mixture. Gradually add flour until dough is sticky yet forms a ball.

Knead the dough on a floured surface for 5-10 minutes until smooth. Place in a greased bowl and let rise for 1 hour.

Combine filling ingredients (sugar, ginger, zest) in a bowl, then whisk in orange juice until paste-like.

Roll out dough to a rectangle, spread softened butter, then the sugar filling. Roll tightly and slice into 12 pieces.

Place rolls in a greased baking pan, cover, and let rise until puffy, about 30-60 minutes.

Preheat oven to 350°F and bake rolls for 20-25 minutes until golden brown.

Make glaze by mixing softened cream cheese, powdered sugar, zest, and juice until smooth.