Frosted Gingerbread Cinnamon Rolls

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1. 1
   In the bowl of your stand mixer, add 1/4 cup warm water, the brown sugar, and the yeast. Let sit until it is puffed and foamy on top, about 10 minutes. It will smell like bread! 2. To the bowl, add the warm milk, eggs, molasses, flour, ginger, cinnamon, salt, and very soft butter. Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl and let it sit at room temperature 1-2 hours, until doubled in size.
2. 2
   To make the filling. Combine all ingredients in a bowl, except the butter.
3. 3
   On a floured surface, roll the dough out into a rectangle, about 12x8 inches. Spread 4 tablespoons of butter over the dough. Sprinkle with 1/2 of the cinnamon sugar. Fold one side of the dough into the center, then the other side on top. Like a letter. Turn the dough horizontally. Roll into a rectangle again. Spread with 2 tablespoons of butter and the remaining cinnamon sugar.
4. 4
   Starting with the long edge closest to you, roll the dough into a log. Pinch along the edge to seal. Cut into 12 rolls. Place into a buttered baking dish.
5. 5
   Cover and let sit 10 minutes or transfer to the fridge to rise overnight.
6. 6
   Remove from the fridge. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.
7. 7
   To make the icing. Beat together all ingredients until whipped and fluffy. Spread the icing over the warm rolls. Serve and enjoy!.