Gingerbread Cinnamon Rolls

Dough

• 1 cup lukewarm milk
• 2 large eggs, room temperature
• ⅓ cup unsalted butter, softened
• 4 ½ cups all-purpose flour
• 1 ¾ teaspoons salt
• ¼ cup molasses
• 2 ½ teaspoons instant yeast or active dry yeast

Filling

• ¼ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 3 tablespoons ground cinnamon
• 2 teaspoons ginger
• ¼ teaspoon cloves

Icing

• 1 stick unsalted butter, softened
• 1 cup powdered sugar
• 6 ounces white chocolate, melted
• ½ teaspoon vanilla extract

1. Dissolve yeast in warm milk. In a separate bowl, sift together flour, salt, and sugar.
2. In a stand mixer with a paddle attachment, mix wet ingredients at medium speed. Slowly add dry ingredients. Using a dough hook attachment, knead all ingredients until dough pulls away from the sides of the mixing bowl.
3. Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and allow the dough to rise until it has doubled in size (1–2 hours).
4. Deflate the dough and transfer to a lightly floured surface. Roll into a 16 x 21-inch rectangle and brush with ¼ cup melted butter. Mix remaining filling ingredients together and spread evenly over the dough.
5. Starting with the long end, roll the dough into a log, seam side down, and slice into 13 rolls. Place rolls in a lightly greased 12 Inch Skillet and cover with a slightly damp dishtowel for about 30 minutes. While the rolls are rising, preheat the oven to 400 degrees Fahrenheit.
6. Bake the rolls until they are golden brown, about 20 minutes. While rolls are baking, make the icing.

1. Beat softened butter with melted white chocolate until fully incorporated.
2. Add vanilla extract. Add powdered sugar, a little at a time until the icing is fluffy, but still spreadable.
3. Remove buns from the oven and allow them to cool for 10 minutes before icing.