In a medium bowl, combine the warm milk and 1 tablespoon of granulated sugar. Sprinkle the yeast over the milk and whisk to combine. Let it sit until the yeast is foamy, about 5 minutes.

Add the eggs to the yeast mixture and whisk until smooth.

In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of granulated sugar, flour, and kosher salt. Mix on low speed to combine.

Add the milk mixture to the flour mixture, mixing to combine. With the mixer still on low, add the butter, one piece at a time, allowing each piece to incorporate before adding the next. Increase the mixer speed to medium and knead until the dough is soft, about 5 minutes.

Lightly spray a medium bowl with nonstick cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl with a towel or plastic wrap, and let the dough rise in a warm, draft-free area until it has doubled in size, about 1 hour.

Once the dough has doubled, punch it down and transfer it to a floured work surface. Roll the dough into a 10x15-inch rectangle, about ¼-inch thick.

In a small bowl, combine the softened butter, light brown sugar, molasses, ginger, cinnamon, and salt for the filling. Spread the filling evenly over the rolled-out dough, covering the entire surface.

Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Starting from the long edge of the dough, tightly roll it up into a log. Using a sharp knife, cut the log into 12 even rolls. Arrange the rolls in the prepared baking dish, cut side up. Cover with plastic wrap, and let them rise in a warm place until doubled, about 1 hour.

Preheat the oven to 350°F.

Bake the rolls for 25-30 minutes, or until they are golden on the edges and cooked through in the center. Let the rolls cool slightly before frosting.

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the confectioners' sugar, vanilla, and a pinch of salt, mixing until well combined.

Once the rolls have cooled slightly, generously frost them with the cream cheese mixture. Enjoy!