Dough:

1/2 cup warm whole milk (110°F / 43°C)

1 (.25 oz) envelope active dry yeast

1/4 cup granulated sugar, divided

2 teaspoons kosher salt

4 3/4 cups all-purpose flour, divided, plus more for dusting

1/2 cup sour cream

6 tablespoons unsalted butter, softened

3 tablespoons unsulfured molasses

1 large egg, lightly beaten

Cooking spray

Filling:

1/2 cup unsalted butter, room temperature

1 cup packed light brown sugar

1 tablespoon unsulfured molasses

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground cloves

Glaze:

4 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1 tablespoon whole milk, more as needed

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Mix warm milk, yeast, and 2 tablespoons of sugar in a small bowl. Let stand until foamy, about 5 minutes.
In a stand mixer bowl, combine salt, 4 cups flour, and remaining 2 tablespoons sugar. Add yeast mixture, sour cream, butter, molasses, and egg. Mix on low until the dough forms.
Switch to dough hook and knead on medium-low for 6–9 minutes until smooth and elastic. Add remaining 1/4 cup flour if dough is sticky.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled, 1 hour 30 minutes to 2 hours.
Spray a 13×9-inch pan with cooking spray. Punch down dough and roll into an 18×10-inch rectangle on a floured surface.
For the filling, spread softened butter over dough, leaving a small border. Mix brown sugar, molasses, cinnamon, ginger, and cloves, then sprinkle over butter. Lightly press into dough.
Roll dough tightly from the long side and pinch seam to seal. Slice into 12 rolls and place in prepared pan. Cover and let rise 45–60 minutes.
Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown. Cool 15 minutes.
For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; mix until silky. Spread over warm rolls.

Add chopped pecans or walnuts to the filling for crunch.

Orange zest in the glaze adds a bright holiday twist.

Increase molasses for a stronger gingerbread flavor.

Freeze baked rolls for up to 2 months.