Dough

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  Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.
  Microwave for 45 seconds. Then microwave for 30 seconds. Be sure to split this up so the butter doesn't splatter.
  The cup should be warm to the touch but not hot.
  Add the egg and the warm water/butter
  Beat 2 minutes at medium speed with an electric mixer and dough hook, scraping bowl occasionally.
  Add 1 cup flour; beat 2 minutes at high speed, scrape the bowl.
  Repeat now adding in the 4th cup of flour.
  Stir in 1/2 cup flour and move to a lightly floured surface.
  Knead dough on a lightly floured surface for 7-8 minutes. (see notes)
  The way to test if its ready, is to lightly press into the dough with 2 fingers and it should spring back.
  Let rest for 10 mins covered with a towel.
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  Filling
• 
  Combine the brown sugar, ginger, cinnamon, and nutmeg in a bowl
  Add butter and molasses to a microwave-safe bowl and melt for 30 secs
  Pour this mixture into the brown sugar and spices, stir, and let sit a few mins while making the dough.
• 
  Making the rolls
• 
  Roll dough into a 15 x 10-inch rectangle using a rolling pin.
  Spoon on filling and spread out each spoonful all over the dough, making sure to go all the way to edges.
  Starting at the long end of the rectangle, roll it up tightly.
  Pinch the seams to seal.
  Cut into 12 equal pieces using a very sharp knife, bakers twine or dental floss (see notes)
  Place cut side down, in greased a 13 x 9-inch baking pan.
  Cover with towel; let rise in a warm place until doubled in size, about 45min-1 hour.
  At the 30 min mark preheat the oven to 350
  Bake for 25 to 30 minutes (turning 15 min in) or until rolls are golden.
  Cool on a wire rack for at least 20 minutes.
• 
  Make the frosting
  Combine all frosting ingredients in a large bowl and mix together until light and fluffy and no streaks of powdered sugar remain.
  Frost the gingerbread cinnamon rolls while they’re still warm.