Bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.

In a large bowl of a stand mixer with a whisk attachment, mix the flour, spices, salt and sugar together.

To the dry ingredients add the whisked eggs, softened butter, molasses and vanilla and mix.

Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.

Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise for 1-1 ½ hours, or until the dough doubles in size.

While the dough rises, make the sticky gingerbread caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, spices, molasses, honey, vanilla, eggnog/heavy cream and salt together in a medium bowl.

Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling by mixing the butter, brown sugar, molasses, spices, and salt together in a small bowl.

Once the dough has risen, punch dough to release the air, and roll out on a lightly floured surface into about an 18 x 12 inch rectangle.

Spoon the prepared filling over the dough and spread it evenly.

Roll up the dough tightly into a long log shape starting from the end closest to you. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.

Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and pour room temperature eggnog/heavy cream in between each roll. Cover with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.

Preheat the oven to 350 degrees F (175 degrees C) about 15 minutes before the rolls are done proofing.

Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown.

While they bake, make the cream cheese frosting by mixing softened butter until pale and fluffy, then add in the cream cheese and mix until combined.

Sift the powdered sugar into the mixture a little at a time and mix until all is combined. Then add in the eggnog and nutmeg and combine until the frosting is smooth.

Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!