Directions

1. Place the Kodiak mix, sugar, and yeast in a mixing bowl fitted to a stand mixer. Whisk together  and set aside.
2. Place the milk and butter in a small saucepan and heat just until the butter starts to melt. Then, remove from heat, stirring occasionally until butter melts fully and let cool until very warm (not burning hot). 
3. Pour the milk mixture into the bowl of dry ingredients along with the egg and stir to combine. Beat with whisk attachment for 5 minutes, to form a smooth dough.
4. Cover and let rest for 10 minutes. Grease a muffin tin. Add 1 teaspoon brown sugar and 1 teaspoon orange juice concentrate to each well of the muffin tin. Set aside.
5. Place 3 tablespoons of softened butter, the brown sugar, and the cinnamon in a small bowl. Stir until a smooth mixture forms. Set aside.
6. Roll the rested dough out into a 14”x8” rectangle, and spread 1/2 cup of the marmalade evenly over the dough. Then, roll the dough into a 14” long log with your hands. Use floss or a sharp knife to cut the log into 12 rolls.
7. Place each roll in a muffin tin well.  Cover and let rise in a warm place until doubled in size (about an hour).
8. Preheat the oven to 375° F.
9. Bake the rolls for 17-20 minutes, or until golden brown and cooked through.
10. Remove from the oven and immediately (and very carefully) invert onto a serving plate or board.
11. Turn rolls right side up and brush the tops with the remaining marmalade. Enjoy warm.
12. Store in an airtight container.