Warm whole milk to 110°F and mix with active dry yeast and granulated sugar. Let sit for 10 minutes until bubbly.

In a bowl, whisk together flour, ground spices, and salt. Create a well and add eggs, butter, molasses, and yeast mixture. Mix to form a dough.

Knead dough for 7-10 minutes until smooth and elastic, then let rise in a greased bowl covered with a damp cloth for 1-1.5 hours.

Mix softened butter, brown sugar, spices, molasses, vanilla, and eggnog or cream for the caramel sauce and spread in a greased baking dish.

In a bowl, combine softened butter, brown sugar, molasses, spices, and salt for the filling until spreadable.

Roll out the dough into an 18x12-inch rectangle, spread the filling, roll tightly, and slice into 12 pieces. Let rise for about an hour.

Preheat the oven to 350°F about 10 minutes before rolls have finished rising.

Bake rolls for 29-32 minutes until golden brown, covering loosely with foil if necessary.

Whip softened butter until fluffy, add cream cheese, then powdered sugar, eggnog, and nutmeg for the frosting.

Allow rolls to cool for 10 minutes, then generously spread frosting over warm rolls.