In a large bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy.

Add the granulated sugar, melted butter, eggs, and vanilla extract to the yeast mixture. Stir well to combine.

Mix in the flour, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until a 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 with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Once risen, roll out the dough into a 16x21-inch rectangle on a floured surface.

Spread the softened butter over the rolled-out dough and sprinkle the brown sugar and cinnamon evenly on top.

Roll up the dough tightly from one long side to the other, then cut it into 12 equal pieces.

Place the rolls in a greased 9x13-inch baking pan. Cover and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C) while the rolls are rising.

Bake the rolls for 25-30 minutes, or until they are golden brown.

While the rolls are baking, prepare the cream cheese frosting by beating the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Once the rolls are out of the oven, spread the frosting generously over the warm cinnamon rolls.

Serve and enjoy these delicious gingerbread cinnamon rolls with cream cheese frosting!