• Preheat oven to 425º
• Melt 8 Tablespoons of butter (enough for each step of the cinnamon rolls) in a bowl and let it cool slightly.
• Brush 1 Tbsp of melted butter into a 9 inch cake pan or pie plate. Set aside.

Prepare The Filling

• In a bowl combine brown sugar, sugar, cinnamon, and salt.
• Add 1 Tbsp of the melted butter. Using your fingers or a fork stir together until is feels like wet sand. Set aside.

Prepare The Dough

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a liquid measuring cup mix together buttermilk and 2 Tbsp of the melted butter.
• Add the milk mixture to the flour mixture and stir with a spatula until everything is combined (about 30 seconds). The dough will be very rough.
• Turn onto a floured surface and kneed until just smooth (handle as little as possible for flaky rolls).

Make Cinnamon Rolls

• Lightly flour the counter, and use your hands to press the dough into a 12x9 inch rectangle.
  
• Brush with 2 Tbsp of the melted butter. Sprinkle the filling evenly over the dough, pressing gently into the dough. Be sure to leave about 1/2 in border around the edges.
  
• Starting with the long side, roll the dough into a tight cylinder. Pinch to seal.
  
• Using a sharp knife, cut into 8 equal pieces. Place 1 roll in the center of the prepared pan, and arrange the other 7 around it.
  
• Brush with the last 2 Tbsp of butter.
  
• Bake for 20-25 minutes until the edges are golden brown.
• Remove from the oven and allow the rolls to rest for 5 minutes before frosting.

Make the Icing

• In a small bowl mix cream cheese and butter together until smooth and creamy.
• Add in powdered sugar, milk, and vanilla and mix until smooth and fluffy. Adjust milk if necessary to get the icing a spreadable consistency.
• Spread onto rolls and serve.