Preparation

• 1 Heat buttermilk and molasses mixed together until a little above room temperature. Stir in yeast well. Set aside 10 minutes, or until yeast is foaming.
• 2 Meanwhile, in a large bowl, blend flour, ginger, 2 teaspoons cinnamon, salt and cloves. When yeast has foamed, stir in melted butter. Stir in the flour mixture, a cup at a time, until a soft dough forms. You can use a hook attachment on a tabletop mixer or use a sturdy wooden spoon.
• 3 Spray the top of the dough with cooking spray and place a towel over the top. Let rise until double in size in a warm spot of  your kitchen (see Note).
• 4 Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes.
• 5 Line a cookie pan with parchment paper or grease pan with nonstick cooking spray; set aside.
• 6 In a small bowl, combine remainder of cinnamon with brown sugar; set aside. 
• 7 Using a rolling pin, roll ball of dough into a large rectangle about a 1/2-inch thick. Spray the dough with cooking spray and sprinkle cinnamon mixture to within an inch of the sides.
• 8 Starting at the long side, roll up rectangle tightly, ending with the seam downward. Slice each roll an inch and a half to 2 inches thick. Place on place cut side up on prepared pan. Let rise, uncovered, until doubled in size, about 30 minutes.
• 9 Preheat the oven to 350-degrees F. Bake until golden brown, about 15-20 minutes. Remove from oven to cool slightly. Whisk powdered sugar with water and drizzle over each roll. (I baked them apart for crispiness and I rolled each in more powdered sugar when cooled.)
• 10 Note: I place my dough, covered, in my dishwasher with the plate warmer on for a few minutes. I keep the door closed and turn off the plate warmer. This exponentially shortens the rising period.