Make the gingerbread spice by mixing cinnamon, ginger, allspice, cloves, and nutmeg until well combined. Set aside.

In a medium-sized pot, melt the butter over medium heat. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm (about 105 F). It should be warm, but not hot to touch.

Add sugar and gingerbread spice and stir well to dissolve the sugar crystals.

Now, sprinkle yeast across the milk mixture and let it activate/ bloom for about 10 minutes. The yeast should be foamy when ready.

Slowly add the flour to the milk mixture while stirring with a wooden spoon as you add the flour.

Once all the flour is added, move the dough to a floured kitchen counter and knead the dough with your hand until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be firm, smooth, and elastic.

Form a round ball with the dough, put it in a large bowl dusted with flour, and cover with plastic wrap so no air gets in or out. 

Let the cinnamon roll dough rise for about one hour in a warm place.

While the gingerbread roll dough rises, prepare the filling by mixing the gingerbread spice with brown sugar.

Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter). and roll the dough out into a rectangular shape.

Spread the room temperature butter on the dough with a knife or spoon. Then, spread the molasses on top of the butter. Lastly, spread the sugar and cinnamon mixture evenly across the dough on top of the butter.  

From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly. 

Cut the dough into 9 – 10 pieces even pieces using a sharp knife. 

Grease an 8x8 or 9x9 baking dish. 

Place the rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand. 

Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes. 

Meanwhile, preheat the oven to 350 F.

Lastly, remove the plastic wrap and brush the surface of the buns with melted butter.

Bake the gingerbread cinnamon rolls for 20 minutes.