Ingredients
Equipment
Method
- In a large mixer bowl, combine 2 cups flour, sugar, yeast, and salt. In a microwave-safe bowl, heat milk and butter in 15-second increments until warm (120°–130°F). Add to flour mixture with egg.
- Beat on medium speed for 2 minutes, then add 1 more cup of flour and beat 2 minutes more. Stir in enough remaining flour to form a soft dough. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover and rest for 10 minutes.
- In a microwave-safe bowl, combine brown sugar, molasses, butter, ginger, cinnamon, and nutmeg. Microwave in 30-second bursts until melted and smooth.
- Roll dough into a 15×10-inch rectangle. Spread the filling evenly over the surface. Roll up tightly from the long edge and pinch the seam to seal. Slice into 12 rolls using a sharp knife or unflavored dental floss.
- Arrange rolls cut side down in a greased 13×9-inch baking pan. Cover and let rise in a warm spot until doubled, about 1 hour. Bake at 350°F for 25–30 minutes until golden brown. Cool for 20 minutes.
- Beat cream cheese, butter, powdered sugar, vanilla, salt, and cinnamon (if using) until light and fluffy. Spread over warm rolls and serve immediately.
Notes
Make ahead: Prepare the rolls through shaping, then cover and refrigerate overnight. Let them come to room temperature before baking.
Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Warm gently before serving.
Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Warm gently before serving.
