Soft Gingerbread Cinnamon Rolls

Bahan-bahan (12 porsi)

• 1 cup (240ml/g) whole milk, warmed to about 100°F (38°C)
• 6 Tablespoons (75g) packed light or dark brown sugar, divided
• 1 Tablespoon (9g) active dry or instant yeast
• 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 cups (520g) bread flour (spooned & leveled), plus more as needed for hands/work surface
• 5 Tablespoons (72g) unsalted butter, softened to room temperature
• 2 Tablespoons (43g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 1/2 cup (100g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 4 ounces (113g) full-fat block cream cheese, softened to room temperature
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 2/3 cup (80g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• optional garnishes: sugared cranberries & gingerbread cookies