• Dough
• Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended.
• Place water and butter in a microwave-safe bowl.
• Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn't splatter.
• The cup should be warm to the touch but not hot.
• Add the egg and the warm water/butter
• Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally.
• Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl.
• Repeat now adding in the 4th cup of flour.
• Stir in ½ cup flour and move to a lightly floured surface.
• Knead dough on a lightly floured surface for 7-8 minutes. (see notes)
• The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back.
• Let rest for 10 mins covered with a towel.

Prepare Filing

• Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl
• Add butter and molasses to a microwave-safe bowl and melt for 30 secs
• Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough

Making the Rolls

• Roll dough into a 15 x 10-inch rectangle using a rolling pin.
• Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges.
• Starting at the long end of the rectangle, roll it up tightly.
• Pinch the seams to seal.
• Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
• Place cut side down, in greased a 13 x 9-inch baking pan.
• Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
• At the 30 min mark preheat the oven to 350
• Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden.
• Cool on a wire rack for at least 20 minutes.

Prepare Frosting

• Combine all frosting ingredients in a large bowl and mix together until light and fluffy and powdered sugar is combined.
• Frost the gingerbread cinnamon rolls while they’re still warm.