Easy Steps

In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and let it cool until it reaches a warm temperature around 43 degree celsius. In a large mixing bowl, combine 2 ¼ cups of flour, sweetener, yeast, ginger, cinnamon, cloves, nutmeg, and salt. Add the warm milk-butter mixture to the dry ingredients. Mix until well combined. Stir in the egg and gradually add the remaining flour until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

In a bowl, mix together the powdered sweetener, softened butter, cinnamon, ginger, cloves, and nutmeg until well combined. Set aside. Once the dough has risen, punch it down and roll it out on a floured surface into a 16x12 inch rectangle. Spread the prepared filling evenly over the dough. Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 even slices and place them in a greased baking dish. Cover the dish and let the rolls rise for an additional 30 minutes.

Preheat the oven to 190°C. Bake the rolls for 20-25 minutes or until they turn golden brown. Remove the rolls from the oven and let them cool slightly.

In a mixing bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sweetener and vanilla extract, and mix until creamy and well combined. Spread the frosting over the warm gingerbread cinnamon rolls. Serve and enjoy these delightful treats!