Gingerbread sweet rolls, and cookies too

Hello,

This "cake" was made for a surprise Bridal shower, for a dear young lady (and cinnamon-bun over) I know who is getting married this month.
Instead of a cake, I baked three large cinnamon-buns and stacked them up, frosted with white chocolate cream cheese buttercream, and decorated with gingerbread cookies (the cookies spell out 'Bri and Ben 2010').
 


I made two batches of Ciril Hitz's Basic Sweet Dough.  This equates to about 2500 grams of dough, or a little over 5 pounds. I used 3" deep pans. 
In keeping with the December wedding-gingerbread theme, instead of the traditional cinnamon filling, I made a gingerbread-flavored filling for the sweet buns. Here is the formula I came up with for the gingerbread-flavored filling (this was my second try at the filling; this version added a bit more spice and molasses).
Note: the amounts below are for one batch; I doubled the amounts below to make the amount I needed for this project:

The filling is not overly sweet, once baked. But the frosting added a nice bit of sweetness; an icing-sugar-glaze for these buns would work well too.
The frosting is a ratio of:
1.5 parts white chocolate, melted & cooled to
2 parts softened cream cheese to
1 part softened unsalted butter
With a bit of lemon juice blended in (.125 parts).

The cookies were made using a recipe I found in an old Food & Wine magazine. These are seriously good cookies and I make them every Christmas. I have to share the recipe here, in case anyone is interested!:

Gingerbread Cookies

4 cups (500g) flour
Measure into a mixing bowl.

¾ teaspoon baking soda
½ teaspoon salt
1 Tablespoon Dutch-processed cocoa
1 Tablespoon ground ginger
2 teaspoons ground cloves
2 teaspoons ground cinnamon
Sift together so there are no lumps and whisk into the flour.

1 cup (1/2 pound or 8 ounces by weight) unsalted butter, room temperature
1 cup sugar
In stand mixer, cream butter until the butter leaves little 'tails'.
Scrape down the sides of the bowl.
Mix in sugar 1 Tablespoon at a time and cream mixture until it's light and fluffy.
Scrape down the sides of the bowl.

1 large egg, room temperature
Mix into butter mixture.
Scrape down the sides of the bowl.

½ cup unsulfured molasses
Mix into butter/egg mixture.
Scrape down the sides of the bowl.

Add dry ingredients on slow speed and mix until just combined.
Cut dough in 1/3's, wrap in plastic wrap, and refrigerate at least 2 hours, or preferably, overnight.

The next day:
Preheat oven to 350F or 335F convection.
Roll dough 3/16" thick and cut out cookies.
Bake 8-10 minutes, depending on thickness.
Let cookies cool on the sheet until firm, then transfer to a cooling rack.
Decorate as desired...     :^)

Happy Christmas baking, everyone!  Regards, breadsong