Stir the warm water, dark brown sugar, and molasses together in a large bowl.

Sprinkle the yeast on top, and allow it to dissolve for 5 minutes.

Whisk the oil, buttermilk, egg, and salt together in a small bowl or liquid measuring cup.

Add to the larger bowl, along with 4 ½ cups of the flour.

Stir together until incorporated.

If the dough seems sticky, continue to work in more flour (¼ cup at a time), until it gathers itself into a ball and pulls away cleanly from the sides of the bowl (you may not need all of the flour).

Knead the dough for 8 to 10 minutes, then place it in an oiled bowl (lightly covered).

Place the covered bowl in a warm place and allow it to proof for 1 hour.

Punch the dough down, and on a lightly floured surface, roll it out to a rectangle about ¼-inch thick.

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.

Beat the cream cheese and powdered sugar together until smooth.

Stir in the milk.

Add the lemon zest and juice and stir until smooth.

Drizzle the warm rolls with icing and serve.