INGREDIENTS:
DIRECTIONS:
FOR THE DOUGH:
Step 1
Whisk the warm milk, 2 tbsp of the light brown sugar and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and allow the mixture to sit until foamy on top, about 5-10 minutes.
Step 2
Add the rest of the brown sugar, melted butter, eggs, salt, ginger, and allspice into the bowl.
Step 3
Add 1 cup of bread flour and beat on medium speed until dough comes together.
Step 4
With the mixer on low speed, add the remaining 3 cups of flour, beating until a soft dough forms and pulls away from the sides of the bowl. The dough will be very soft, but shouldn’t feel too sticky. If it feels too sticky, add another tbsp or two of flour and mix until incorporated.
Step 5
Knead the dough with the hook in the mixer, beating for an additional 7-8 minutes. After this kneading process, poke the dough with your finger. It should feel soft and bounce back slowly. If it does, it is ready to rise. If it doesn’t, keep kneading a few more minutes until it bounces back.
Step 6
For the first rise lightly grease a large bowl with nonstick spray. Place the dough in the bowl and turn it on all sides so it’s coated in oil.
Step 7
Cover the bowl with a kitchen towel and place in a warm area in the kitchen. Allow the dough to rise for 2 hours; it should double in size.
FOR THE FILLING:
Step 1
In a bowl of a stand mixer fitted with a paddle attachment, beat together the room temperature butter and molasses on high speed for 2-3 minutes.
Step 2
In a small bowl, whisk together the light brown sugar, cinnamon, ginger, allspice, cloves and salt.
Step 3
Set aside.
MAKING THE ROLLS:
Step 1
Grease the bottom and sides of a 9x13 inch baking pan.
Step 2
Preheat the oven to 350 degrees.
Step 3
Punch down your dough to release the air. Roll it out on a lightly floured surface and using a rolling pin roll it into a 10x16 inch rectangle. Make sure the dough is as even as possible.
Step 4
Spread the molasses butter evenly on top of the rolled out dough. Sprinkle your spice mixture all over.
Step 5
Tightly roll up your dough to form a 16-inch long log. Cut the dough into 12 even rolls, each about 1-1.5 inches wide.
Step 6
Place the rolls in the prepared baking pan.
Step 7
Cover the rolls and allow them to have a second rise for about an hour, or until doubled in size.
Step 8
Bake the rolls in your preheated oven for about 22-25 minutes, or until lightly browned on top. Tent with foil halfway through the cooking time if the rolls are browning too quickly.
Step 9
Remove the pan from the oven and let it cool while you make the icing.
FOR THE ICING:
Step 1
In a bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on high speed until smooth and creamy.
Step 2
Add in the sifted powdered sugar, vanilla, cinnamon and heavy cream and mix until combined.
Step 3
Spread on warm rolls with a palette knife and serve immediately.
