In a microwave-safe bowl, warm ¾ cup of milk until lukewarm, then stir in ¼ cup melted unsalted butter.

In a large mixing bowl, combine 3 cups of flour, ¾ cup of light brown sugar, 2 ¼ teaspoons of instant yeast, 1 large egg, ¼ cup of molasses, and spices until a soft dough forms.

Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm area for approximately 1 hour.

While the dough is rising, prepare the filling by mixing together ½ cup of light brown sugar, 2 tablespoons of granulated sugar, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, and ¼ teaspoon of ground nutmeg.

Melt ¼ cup of unsalted butter and set aside.

Once the dough has risen, roll it out on a floured surface into a rectangle about ¼ inch thick, brush the melted butter over it, and sprinkle the filling mixture across the surface.

Carefully roll the dough into a tight log, pinching the edges to seal, and cut into 12 equal rolls.

Arrange the cut rolls in a greased baking dish, cover with a towel and let rise again for 30-45 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for about 25 minutes, or until golden brown.

While the rolls are baking, prepare the cream cheese frosting by mixing together 8 ounces of softened cream cheese, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, a splash of milk, and ½ teaspoon of cinnamon.

Once baked, allow the rolls to cool slightly and then spread the frosting over them.

Serve while warm and enjoy!