Overnight Gingerbread Sweet Rolls
MAKES 12
Do most of the work for these decadent rolls the night before you serve them, and let the earliest riser set them out in the morning before baking.
⅓ cup plus 1 tablespoon warm whole milk, divided
⅓ cup water
¼ cup granulated sugar, divided
1 (0.25-ounce) package active dry yeast
4¼ cups all-purpose flour, divided
2¾ teaspoons kosher salt, divided
1 tablespoon plus 1 teaspoon ground cinnamon, divided
2 teaspoons ground ginger
⅓ cup unsalted butter, melted and cooled slightly
2 large eggs, room temperature
¾ cup firmly packed light brown sugar
3 tablespoons plus 2 teaspoons molasses, divided
½ cup plus 1½ tablespoons unsalted butter, softened and divided
4 ounces cream cheese, softened
1½ cups confectioners’ sugar
1. In a small microwave-safe bowl, combine ⅓ cup milk and ⅓ cup water. Microwave until warm (105° to 110°). Add 1 tablespoon granulated sugar and yeast; let stand until foamy, 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, stir together 1½ cups flour, remaining 3 tablespoons granulated sugar, 2½ teaspoons salt, 1 teaspoon cinnamon, and ginger. Add yeast mixture and melted butter; beat at medium-low speed until combined. Add eggs; beat at medium speed until combined. With mixer on low
