1-Prepare the Dough: First, activate the yeast by mixing 1 ⅔ cup lukewarm milk with 1 ½ teaspoons instant yeast and 2 teaspoons granulated sugar in a large bowl. Let it sit for about 5 minutes until it becomes foamy. Once ready, stir in the remaining ¼ cup granulated sugar, ¼ cup molasses, 3 large eggs at room temperature, and 1 teaspoon vanilla extract until well combined.

Next, add the dry ingredients: 5 ¾ cups bread flour, 2 ½ teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon allspice if using, and 2 ¼ teaspoons salt. Mix thoroughly, then incorporate ½ cup softened unsalted butter, kneading the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic. Let the dough rise in a covered bowl for 1 hour at room temperature, then chill it in the fridge for 2-8 hours to develop that tender texture.

2-Make the Salted Caramel Sauce: In a medium saucepan, combine 1 cup granulated sugar, ¼ cup water, and 3 tablespoons light corn syrup. Heat over medium, stirring occasionally until the mixture boils and turns a deep amber color, about 10-15 minutes. Once it reaches this stage, remove from heat and carefully whisk in 1 cup warm heavy cream, followed by 2 teaspoons pure vanilla extract and 1 teaspoon kosher salt. Let it cool completely before using; this step takes around 30 minutes and gives you that glossy, flavorful topping.

3-Shape the Rolls: After chilling, roll the dough out on a floured surface into a 12×16-inch rectangle. For the filling, mix 1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup room-temperature unsalted butter, 3 tablespoons molasses, 2 teaspoons ground ginger, and ½ teaspoon ground nutmeg into a spreadable paste. Spread this evenly over the dough, then roll it tightly from the long side into a log. Cut into 12 even strips and place them seam-side down in a parchment-lined baking pan. Let them rise for 45-60 minutes until puffy.

4-Bake the Rolls: Preheat your oven to 375°F. Before baking, pour warm heavy cream over the risen rolls to create that signature soft center. Bake for 10 minutes at 375°F, then reduce the temperature to 350°F and continue for 30-35 minutes until they’re golden brown. For more baking inspiration, try this chocolate chip banana bread recipe on our site. Allow the rolls to cool for 20 minutes before moving on.

5-Frost and Assemble: For the frosting, brown ½ cup unsalted butter in a pan over medium heat until it smells nutty and turns golden, about 5 minutes, then cool it completely. In a bowl, beat 4 oz softened cream cheese until smooth, then mix in the browned butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Add 1-2 tablespoons milk or heavy cream to reach a spreadable consistency. Frost the cooled rolls and drizzle with the salted caramel sauce for the final touch. This step makes the rolls irresistibly gooey and flavorful, perfect for sharing with family.