Gingerbread Cinnamon Rolls

• 3/4 cup warm water
• 1/4 cup dark brown sugar
• 1/4 cup molasses
• 1 packet active dry yeast .25 ounces
• 1/3 cup oil
• 1/4 cup buttermilk
• 1 large eggs
• 1/2 teaspoon kosher salt
• 5 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter
• 1/2 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 4 ounces cream cheese
• 1 cup powdered sugar
• 3 tablespoons milk
• 1/2 lemon zest and juice

1. Stir the warm water, dark brown sugar, and molasses together in a large bowl.
2. Sprinkle the yeast on top, and allow it to dissolve for 5 minutes.
3. Whisk the oil, buttermilk, egg, and salt together in a small bowl or liquid measuring cup. Add to the larger bowl, along with 4 1/2 cups of the flour. Stir together until incorporated.
4. If the dough seems sticky, continue to work in more flour (1/4 cup at a time), until it gathers itself into a ball and pulls away cleanly from the sides of the bowl (you may not need all of the flour).
5. Knead the dough for 8 to 10 minutes, then place it in an oiled bowl (lightly covered).net the oven to the "Proof," and place the covered bowl on the middle rack. Allow it to proof for 1 hour.
6. Punch the dough down, and on a lightly floured surface, roll it out to a rectangle about 1/4-inch thick.
7. Spread the soft butter on the surface of the dough, leaving about 1/2 inch margin on one long edge of the rectangle.
8. Stir the brown sugar, cinnamon, ginger, and cloves together in a small bowl.
9. Sprinkle the spiced sugar all over the buttered dough, in an even layer.
10. Starting at one long side of the rectangle, roll the dough into a long log. Seal the log along the unbuttered edge. Cut the log into 12 equal portions, and lay them cut side up in an 8-inch round skillet or baking dish.
11. Refrigerate overnight.
12. Allow the rolls to come to room temperature, then set the oven to "Proof," and allow the rolls to rise a second time, for 1 hour.
13. Remove the proofed rolls from the oven, and preheat it to 350 degrees F.
14. Bake for 20 to 25 minutes, or until puffed and golden.
15. Beat the cream cheese and powdered sugar together until smooth. Stir in the milk.
16. Add the lemon zest and juice and stir until smooth.
17. Drizzle the warm rolls with icing and serve.

water, dark brown sugar, molasses, active dry yeast, oil, buttermilk, eggs, kosher salt, flour, unsalted butter, brown sugar, ground cinnamon, ground ginger, ground cloves, cream cheese, powdered sugar, milk, lemon zest

Taken from www.yummly.com/recipe/Gingerbread-Cinnamon-Rolls-2288637 (may not work)