Spread the soft butter on the surface of the dough, leaving about ½ inch margin on one long edge of the rectangle.
Stir the brown sugar, cinnamon, ginger, and cloves together in a small bowl.
Sprinkle the spiced sugar all over the buttered dough, in an even layer.
Starting at one long side of the rectangle, roll the dough into a long log.
Seal the log along the unbuttered edge.
Cut the log into 12 equal portions, and lay them cut side up in an 8-inch round skillet or baking dish.
Cover, and refrigerate for up to 2 days.
Allow the rolls to come to room temperature, then let them rise a second time, for 1 hour.
Preheat it to 350 degrees F.
Bake for 20 to 25 minutes, or until puffed and golden.