Place the yeast and brown sugar into a stand mixer with the dough hook attached. Add the warm milk and gently stir. Let sit until it is puffed and foamy on top, about 10 minutes. To the bowl add the melted butter, egg, and molasses, stir to combine. Add in the flour and salt. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl. Oil the bowl or use cooking spray to coat. Place the dough back into the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.Make the filling. Add the sugar, brown sugar, cinnamon, ginger, and nutmeg to a new bowl and mix well.Generously grease a 9×13 inch baking dish or a dish slightly smaller with butter.Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread the butter evenly over the dough. Sprinkle the cinnamon/ginger sugar evenly over the butter and lightly push the mix into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 10-12 rolls. Place rolls in the prepared baking dish. Cover with plastic wrap and transfer to the fridge to rise overnight. In the morning, remove the rolls from the fridge and allow them to come to room temp while the oven preheats, about 30-45 minutes. Preheat oven to Bake the rolls for 25 minutes or until golden brown.In a medium bowl, beat together the cream cheese and butter until fluffy. Add the powdered sugar and beat until combined. Beat in vanilla. Spread the frosting on warm rolls. EAT!