In a stand mixer, combine 3 cups of flour, 2 tablespoons of Fleischmann's RapidRise Instant Yeast, ¼ cup of brown sugar, 1 teaspoon of salt, and 1 tablespoon of ground ginger. Add ¼ cup of softened butter and 1 cup of warm milk heated to 120-130°F. Mix until well combined, then incorporate 2 large eggs, ½ cup of molasses, and 1 teaspoon of vanilla extract. Switch to a dough hook and add the remaining flour while mixing until the dough is smooth and elastic, about 4-5 minutes. If sticky, add flour gradually. Cover and let rest for 20 minutes.

In a mixing bowl, combine ½ cup of packed brown sugar, 1 tablespoon of ground cinnamon, 1 tablespoon of ground ginger, ¼ cup of softened butter, and ¼ cup of molasses. Blend these ingredients together until you have a uniform mixture that is spreadable and creamy.

On a floured surface, roll the dough into a 12x16-inch rectangle. Spread the filling over the dough evenly from edge to edge. Starting from the long side, roll the dough tightly into a log, pinching the edges to seal. Cut the log into 12 equal rolls and place in a greased 9x13-inch baking dish.

Cover the baking dish with a clean kitchen towel and let the rolls rise in a warm place for about 1 hour until doubled in size.

Preheat your oven to 350°F. Bake for about 40 minutes, until lightly golden.

Prepare cream cheese frosting by blending 4 ounces of softened cream cheese and ¼ cup of softened butter until smooth. Gradually add 1 cup of powdered sugar mixing until well combine. Add ¼ cup of molasses, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract.

Let the rolls cool for a few minutes, then frost generously with the cream cheese frosting.