In a mixing bowl, pour warm milk and add melted unsalted butter along with brown sugar. Sprinkle in instant yeast and let it sit for 5 minutes until frothy.

Mix in flour, beaten egg, molasses, salt, and spices to form a soft dough. Knead for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl and cover it with a kitchen towel. Let rise in a warm area for about 1 hour until doubled in size.

In a separate bowl, combine brown sugar, cinnamon, ginger, cloves, and nutmeg for the filling. Melt unsalted butter and set aside.

Roll the risen dough out into a large rectangle. Brush generously with melted butter and sprinkle the spiced filling over the surface. Roll tightly into a log and slice into 12 pieces.

Arrange the sliced rolls in a greased baking pan, cover with a towel, and allow to rise for another 30 minutes until puffy.

Preheat the oven to 350°F. Bake the rolls for 20-25 minutes until golden brown.

While the rolls cool slightly, whisk together softened cream cheese, powdered sugar, and milk until smooth. Spread over warm rolls.