• Grease an 8- or 9-inch round cake pan with 1 tablespoon of melted butter

Filling

• In a medium bowl, combine all of the dry filling ingredients
• Stir in the vanilla extract and cut in the butter, then set aside

Dough

• In a large bowl, whisk the dry dough ingredients
• In a liquid measuring cup, combine the buttermilk, milk, and 2 tbsp melted butter
• Pour the milk mixture into the flour mixture until a dough forms
• Knead with floured hands for about 30 seconds
• Preheat oven to 425F
• Turn out the dough onto a floured working surface and roll into a 12"x10" rectangle
• Spread the 2 tbsp of softened butter over the dough followed by the filling mixture
• Starting with the long end, roll the dough into a log and pinch the seam to seal
• Cut off the ends, then slice into 8 equal pieces
• Place one cinnamon roll in the center of the pan and arrange the rest around it
• Use the remaining 2 tbsp of melted butter to brush the tops of the cinnamon rolls
• Bake at 425F for about 15 minutes, then reduce the heat to 350F and bake another 10-15 minutes, until the edges begin to brown

Frosting

• While the rolls are baking, use a mixer to combine the butter and cream cheese
• Slowly add in the powdered sugar and vanilla extract until creamy and smooth
• After removing the rolls from the oven, let cool 5-10 minutes, then cover with frosting