Warm the milk to 105–110°F (40–43°C). Stir it with the yeast and a small amount of the sugar, then let it stand for 5–10 minutes if using active dry yeast.

Add the remaining sugar, molasses, melted butter, egg, salt, cinnamon, ginger, and cloves. Mix in 3 1/2 cups flour gradually, adding only enough of the remaining flour to create a soft, slightly tacky dough.

Knead the dough for 6–8 minutes until it is smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled.

Roll the dough into a 16 x 12-inch rectangle. Spread it with softened butter, then combine the brown sugar, cinnamon, ginger, cloves, optional nutmeg, and salt and distribute the mixture evenly over the butter.

Roll the dough tightly from the long side into a log. Cut it into 12 equal pieces with a sharp knife or unflavored dental floss, then arrange the pieces in a greased 9 x 13-inch baking pan.

Cover the pan and let the rolls rise for 30–45 minutes, until visibly puffy. Bake at 350°F (175°C) for 22–28 minutes, until lightly golden and the center rolls are cooked through.

Beat the cream cheese, butter, powdered sugar, vanilla, salt, and enough milk or cream to make a spreadable icing. Spread it over the warm, not piping-hot, rolls.