Gingerbread Cinnamon Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
1 1/4 cup (300 ml) whole milk, warmed to about 110 degrees F (43 degrees C), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar
Next, in a large bowl of a stand mixer with a whisk attachment, mix the flour, spices, salt and sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp ground cinnamon, 1 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/8 tsp ground cloves, 1 tbsp granulated white sugar, 3/4 tsp salt
To the dry ingredients add the whisked eggs, softened butter, molasses and vanilla and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, softened, 1/4 cup (85 g) molasses, 1 tbsp vanilla extract
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. (Works best with floured hands.)
Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the sticky gingerbread caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, spices, molasses, honey, vanilla, eggnog/heavy cream and salt together in a medium bowl.
1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tsp cinnamon, 2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/8 tsp cloves, 2 tbsp (30 ml) molasses, 3 tbsp (45 ml) honey, 1 1/2 tsp vanilla extract, 3 tbsp (45 ml) eggnog or heavy cream, 1/4 tsp salt
Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling by mixing the butter, brown sugar, molasses, spices, and salt together in a small bowl.
1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 1/4 cup (85 g) molasses, 2 tsp ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, 1/4 tsp ground cloves, pinch of salt

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature eggnog/heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) eggnog or heavy cream, at room temperature (for pouring between rolls while they proof)
Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.
Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tbsp (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, softened
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
3/4 cup (97 g) powdered sugar
Then add in the eggnog and nutmeg and combine on medium speed until the frosting is smooth.
1/4 cup (60 ml) eggnog, 1/2 tsp ground nutmeg
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!