Gingerbread Cinnamon Rolls

Step 1
Combine warm milk, molasses, and yeast in a small bowl and stir together until combined. Let sit until foamy, about 5 minutes.

Step 2
Add sugar, salt, and 4 1/2 cups of the flour to the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds.

Step 3
With mixer running on low speed, add milk mixture, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes.

Step 4
Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; add remaining 1/4 cup flour 1/2 to 1 teaspoon at a time, if necessary.

Step 5
Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel. Let rise in a warm draft-free place until dough has doubled in size, 1 hour 30 minutes to 2 hours.

Step 6
Spray a 13x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18×10-inch rectangle.

Step 7
Spread 1/2 cup butter over dough for the filling. In a small bowl, stir together brown sugar, molasses, cinnamon, ginger, and cloves until well combined. Sprinkle evenly over butter.

Step 8
Starting with one long side, roll dough into a log, pinching seam to seal.

Step 9
Slice into 12 rolls. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 45 to 60 minutes.

Step 10
Preheat the oven to 350 degrees F (175 degrees C).

Step 11
Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.

Step 12
Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, vanilla, and milk. Beat on medium speed until smooth, about 1 minute. If desired, add more milk, 1 teaspoon at a time, until desired consistency is reached.

Step 13
Spread glaze over warm rolls.