• Start by combining the yeast, warm milk and sugar in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
• To that bowl, add in one whole egg and egg yolk, molasses and the melted butter. Mix to combine. Add the flour and mix to form a dough.
• Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for at least 1 hour (until doubled in size).
• Line a 9x9" square dish with baking parchment.

For the Filling

• Make the filling by combining the butter, molasses, brown sugar and ground ginger in a bowl. Beat together with a spatula until totally combined. If it looks a little 'split' don't panic, it will still work!
• Once doubled in size, punch down and tip onto lightly floured surface. Use a rolling pin to roll to about 15×8 inches. Spread the butter/sugar mixture over the dough in an even layer.

Assembly

• Starting with the long side, roll the dough away from you to form a tight log. Use either a serrated knife or dental floss to cut about 9 rolls. Place into the lined dish. Let rest 30-45 minutes.
• Preheat the oven to 370℉/180℃. If using, pour over the heavy cream then bake the tray of sweet rolls for about 15-20 minutes: until a golden color. Remove and let cool.
• Make the frosting by combining powdered sugar, milk and heavy cream to form a thick but just spreadable consistency (add powdered sugar/milk to get it how you like it). Spread over the rolls once they've cooled. Decorate with ginger snap cookies or similar!