Activate Yeast & Mix Wet Dough: In the bowl of a stand mixer fitted with the dough hook, combine warm milk (110°F), yeast, sugar, and molasses. Let rest 5 minutes until frothy. Whisk in softened butter and eggs until incorporated.

Knead the Spiced Dough: Add flour, salt, ginger, cinnamon, nutmeg, and cloves. Knead on low speed for 6 to 8 minutes (or by hand on a lightly floured surface) until a smooth, supple, slightly tacky dough forms. Transfer to a greased bowl, cover with a damp towel, and let rise in a warm spot for 60 to 75 minutes until doubled in size.

Mix Spiced Filling: In a medium bowl, mix together softened butter, dark brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, and salt until a smooth, spreadable spiced paste forms.

Roll & Fill: Punch down dough and turn onto a lightly floured counter. Roll out into a large 12x18-inch rectangle (about 1/4-inch thick). Spread the spiced molasses filling edge-to-edge across the dough using an offset spatula.

Roll, Slice & Second Rise: Tightly roll the dough up from the long edge into a neat log. Trim uneven ends, then slice into 12 equal rolls using unflavored dental floss or a very sharp chef knife. Place rolls into a greased 9x13-inch baking pan. Cover and let rise for 30 to 40 minutes until puffy.

Warm Cream Soak & Bake: Preheat oven to 350°F (175°C). Just before baking, gently pour 1/2 cup of warm heavy cream all over and between the risen rolls. Bake for 24 to 28 minutes until the tops are golden brown and cooked through (internal temp 190°F).

Frost & Enjoy: While rolls bake, beat softened cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread half the icing immediately over warm rolls so it melts into the cracks. Frost with the remaining icing after 10 minutes, and serve warm!