Gingerbread Cinnamon Rolls

Steps

• Dough: Stir the yeast and molasses into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg, melted butter, and ground ginger, then stir in salt and flour. Knead 8 minutes until smooth.

  Tip: The dough will feel a touch softer and stickier than a plain enriched dough — molasses is bringing extra moisture.

• Rise: Cover and let rise until doubled.
  ⏱ Start 55 min timer
• Fill: Roll into a 16x12 inch rectangle, spread with softened butter, and sprinkle with brown sugar, cinnamon, ginger, and cloves. Roll up and slice into 12 pieces.
• Fill: Arrange in a greased 9x13 pan, cover, and let rise until puffy.
  ⏱ Start 35 min timer
• Bake: Bake at 170°C (340°F), slightly cooler than a plain dough, until deeply coloured and set.
  ⏱ Start 25 min timer

  Tip: Molasses browns fast — the lower oven gives the centre time to catch up without the outside going too dark.

• Icing: Whisk the icing sugar and milk and drizzle over the warm rolls.