Cinnamon Gingerbread Rolls

1/2 cup milk
4 1/2 tsp active dry yeast
1/3 cup molasses
1/4 cup brown sugar, packed
1 egg, lightly beaten
2 tbsp canola oil
4 cups flour
1/4 cup brown sugar, packed
2 Tbsp sugar
1 tsp cinnamon, ground
1/2 tsp ginger, ground
2 Tbsp butter, melted

In a electric mixture toss in the water and sprinkle the yeast over it. Let stand until foamy (about 5 minutes). Toss in the milk, molasses, brown sugar, egg, salt and oil.  Mix well, change your beater to a dough hook.  Begin adding the flour, you will get a soft dough continue to knead the dough for 6 minutes.  Butter or oil a large bowl and place dough in it and cover with plastic wrap. Let rise in a warm place until dough has doubled. (about 45 minutes to 1 hour) During this time in a small bowl toss in the brown sugar, sugar, cinnamon and ginger and stir well. When the dough has doubled Punch it down and roll the dough out to a 12x10 rectangle.  Spread the butter onto of the dough, next sprinkle the cinnamon mixture over the top.  Finally, roll up the dough from the bottom up and pinch the ends to seal. Cut the roll into 12 pieces, place in a buttered or oiled pan,(13x9) cover with plastic and let rise until it doubles.  Bake at 350 degrees if glass, 325 degrees if using a dark pan for about 20 minutes.  You will see the dough turn a golden brown and that is the sign it is done.  Remove and let cool. Spread with frosting or glaze of your choice.