Frosted Gingerbread Cinnamon Rolls

Instructions

1. 1

   In the bowl of your stand mixer, add 1/4 cup warm water, the brown sugar, and the yeast. Let sit until it is puffed and foamy on top, about 10 minutes. It will smell like bread!

2. 2

   To the bowl, add the warm milk, eggs, molasses, flour, ginger, cinnamon, salt, and very soft butter. Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl and let it sit at room temperature 1-2 hours, until doubled in size.

3. 3

   To make the filling. Combine all ingredients in a bowl, except the butter.

4. 4

   On a floured surface, roll the dough out into a rectangle, about 12x8 inches. Spread 4 tablespoons of butter over the dough. Sprinkle with 1/2 of the cinnamon sugar. Fold one side of the dough into the center, then the other side on top. Like a letter. Turn the dough horizontally. Roll into a rectangle again. Spread with 2 tablespoons of butter and the remaining cinnamon sugar.

5. 5

   Starting with the long edge closest to you, roll the dough into a log. Pinch along the edge to seal. Cut into 12 rolls. Place into a buttered baking dish.

6. 6

   Cover and let sit 10 minutes or transfer to the fridge to rise overnight.

7. 7

   Remove from the fridge. Preheat the oven to 350° F. Bake the rolls for to 30 minutes or until golden brown.

8. 8

   To make the icing. Beat together all ingredients until whipped and fluffy. Spread the icing over the warm rolls. Serve and enjoy!