In a large mixing bowl, combine 5 cups of flour, 2 packets of yeast, 1/4 cup brown sugar, 1 teaspoon salt, and 1 1/4 teaspoons ground ginger. Mix well.

In a separate bowl, combine 1 cup of warm milk, 2 large eggs, 6 tablespoons of softened butter, 1/4 cup molasses, and 1 teaspoon vanilla extract. Stir until everything is well mixed.

Pour the wet ingredients into the dry ingredients. Mix until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Add more flour if the dough is too sticky.

Place the kneaded dough in a greased bowl. Cover it with plastic wrap or a kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.

In a small mixing bowl, combine 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1 teaspoon ground ginger. Mix well.

Roll out the risen dough on a floured surface into a rectangle, about 1/4 inch thick.

Spread 1 stick of softened butter over the dough. Sprinkle the filling mixture evenly on top.

Starting from one edge, roll the dough tightly into a log. Pinch the seam to seal it.

Cut the log into 12 equal pieces. Place them cut-side up in a greased baking dish.

In a mixing bowl, beat together 4 tablespoons of softened butter and 6 ounces of softened cream cheese until creamy.

Add in 1 1/2 tablespoons of molasses, 2 teaspoons ground ginger, 1/4 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Mix until combined.

Gradually add in 2 cups of powdered sugar. Beat until smooth and fluffy.