Gingerbread Cinnamon Rolls

Perfect for this time of year, and sooooo yummy.

2 pkg active dry yeast (or 2 1/2 t.)
1/4 c. warm water
1/2 c. evap milk
1/3 c. molasses
1/4 c. brown sugar
1 egg, lightly beaten
2 T. oil
1/2 t. salt
4 c. flour
1/4 c. brown sugar
2 T. sugar
1 t. cinnamon
1/2 t. ginger
dash nutmeg
2 T. butter, softened
white frosting
sugared cranberries

*Dissolve yeast in warm water and let stand for 5 min. Pour into mixer and add the following: milk, molasses, brown sugar, egg, oil, & salt. Whisk ingredients until combined & add flour. Turn onto floured surface & knead for five minutes. Cover & let rise until double. Combine sugars and spices for filling. Punch down dough and turn onto floured surface again. Let stand 10 minutes. Roll out into rectangle. spread softened butter on dough and sprinkle with filling mixture. Roll out and cut into 12 rolls - place them in a greased 9 x 13 pan. Let rise until double. Bake @ 350 for 25 minutes. While hot, frost with white frosting. For sugared cranberries, roll frozen cranberries in sugar.