1-Step 1: Activate the Yeast Warm the unsalted butter and milk to 110-115°F, then stir in the yeast and some brown sugar. Let it sit until it becomes bubbly, which usually takes about 5-10 minutes. This step is crucial for high altitude baking to ensure proper rising.

2-Step 2: Mix Dry Ingredients In a large bowl, combine the flour, salt, and spices like ground cinnamon, ginger, nutmeg, and cloves. Mix them well to distribute the flavors evenly throughout the dough.

3-Step 3 to Step 5: Form, Knead, and First Rise Add molasses, eggs, vanilla extract, the yeast mixture, and the remaining brown sugar to the flour mixture to ow form a rough dough. Knead the dough with a mixer dough hook for 10 minutes until it’s soft and sticky hand kneading is possible but tougher. Once done, place the dough in a greased bowl, cover it, and let it rise until doubled, about 45-90 minutes, then chill overnight or up gobernador to 24 hours for better flavor.

4-Step 6 and 7: Shape and Bake Roll the dough into a 15×22 inch rectangle, brush with melted unsalted butter, and sprinkle the cinnamon-sugar filling mixture evenly. Roll it tightly into a log and cut into 12 rolls. Place them cut-side up in a greased 12-cup muffin pan, adding about 2 teaspoons heavy cream to each cup, or use a 9×13 pan. Cover and let them rest for 20 minutes, then bake at 350°F for 18-20 minutes (or 22-25 minutes for the larger pan) until golden brown.

5-Cooling and Frosting: Remove the rolls from the pan and let them cool slightly. Beat softened cream cheese, powdered sugar, and vanilla bean paste or vanilla extract until smooth, then spread over the warm rolls. The total time is about 2 hours 35 minutes, excluding the chill, with active prep around 25 minutes and proofing about 1 hour 50 minutes.