Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm 2% milk (110° to 115°)1/4 cup warm water (110° to 115°)1/3 cup molasses1/4 cup packed brown sugar1 large egg, room temperature2 tablespoons canola oil1/2 teaspoon salt3-1/2 to 4 cups all-purpose flourFILLING:1/4 cup packed brown sugar2 tablespoons sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 tablespoons butter, softenedSPICED GLAZE:1-1/2 cups confectioners’ sugar1/2 teaspoon ground cinnamon1/2 teaspoon vanilla extract6 to 7 teaspoons 2% milk
Preparation
In a small bowl, dissolve yeast in warm milk and water. In a large bowl, combine molasses, brown sugar, egg, oil, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix sugars and spices. Punch down dough. Turn onto a lightly floured surface. Press dough into a 12x8-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. In a small bowl, mix confectioners’ sugar, cinnamon, vanilla and enough milk to reach desired consistency; spread over warm rolls.
