Super Soft Gingerbread Cinnamon Rolls

In a small bowl heat milk to 110 degrees F. Add in active dry yeast and let it sit for 10 minutes. In a stand in mixing bowl add flour, sugar, cinnamon, ginger, cloves and salt and whisk together. On top of flour mixture add cubed butter. Using hands or pastry cutter mix butter into flour.
In a small bowl beat egg and add molasses to egg. Add egg mixture to flour, along with your active dry yeast mixture. Using a dough hook mix together for about 6-10 minutes on medium speed. Dough will form into a ball. It will not be super sticky.
Place dough into a lightly greased oiled bowl and put a towel over it. Let it rise for 90 minutes till it’s double in size in a warm place. Punch dough in bowl down and rollout on a cleaned, lightly floured service. Using a rolling pin roll dough into a rectangle. Spread the 4 tbsp of softened butter all over dough, leaving a rim around the edges.
Make remaining of filling by combining melted butter, brown sugar, cinnamon and molasses and spread on top of butter layer. Roll dough into a log and slice your rolls. Place in a 9×13 deep baking dish, cover with a towel and let them rise for about 45 minutes more. Bake for 25-30 minutes. Makes 8 large rolls.
Make frosting by beating butter for two minutes till smooth. Add remaining ingredient’s in bowl and beat on medium speed till smooth. Spoon over warm rolls and enjoy! Optional, I drizzled a little melted butter and cinnamon over our rolls, two tablespoons of melted butter and 2 teaspoons of cinnamon.