To the bowl of a stand-up mixer fitted with a dough hook(alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive!

To a medium bowl, whisk together the flour, sugar, salt, ginger, cinnamon, nutmeg, and allspice. To a small bowl, beat the eggs with the molasses and vanilla extract. To the stand mixer bowl (with the yeast mixture), add the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.

Knead on medium speed for about 5 to 7 minutes or until the dough looks smooth, supple, and mostly pulls away from the bowl. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky—if it is, add flour, a few tablespoons at a time, until it’s no longer sticky. I added about an extra ¼ cup of flour. Be careful not to add too much flour, as that will result in a dry roll. Remove the dough from the hook and the bowl and form it into a ball.

Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight.

To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, ginger, cinnamon, nutmeg, allspice, brown sugar, molasses, vanilla, and salt. Mix and mash until the filling is completely smooth.

*If you’re looking to save yourself a step in the morning, you can make this filling and let it sit on the counter overnight so it stays softened.

TO ASSEMBLE THE GINGERBREAD ROLLS:

The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 12 inches x 20 inches. If it’s not a perfect rectangle, that’s totally ok.

Add the filling to the dough and spread it into a thin layer, using a butter knife or offset spatula. I smeared the filling pretty close to the edges. Starting from the edge furthest from you, roll the dough towards you, horizontally, into a firm log.

Slice the dough into two and transfer and carefully transfer them to a cutting board. Place them in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier. Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12-16 rolls, trimming the ends off. Alternatively, you can cut the dough with a piece of unflavored waxed floss. To cut with the floss, simply slide the floss under the roll, then pull the ends together toward the center for a clean cut.

Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes to an hour, or until doubled in size.

*If your house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls near the oven because it's usually warmer in that part of my house.

Preheat the oven to 350 degrees F. Bake for 20 to 22 minutes.

In the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, nutmeg, salt, and whole milk. Beat for about 20 seconds.

When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing.

*See below for instructions on assembling the rolls and then allowing them to rise overnight in the fridge.