Soft Gingerbread Cinnamon Rolls

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Ingredients

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/30ml) 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

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