• In 4 cup measuring cup combine buttermilk, butter, sugar and salt.  Microwave on high for 60 to 90 seconds until just warm.  Don't exceed 130 degrees or the heat will kill the yeast.
• Whisk in eggs to milk mixture.
• Pour the flour and yeast into the bowl of a stand mixture fitted with paddle attachment.  
• Add liquid ingredients.  Mix on low speed until dough forms a soft mass and begins to pull away from sides.  About 6 minutes.  Scrape down sides of bowl a few times during mixing.
• Remove paddle and replace with dough hook.  With mixture on low, sprinkle dough with about 2 tablespoons of flour to keep dough from sticking to sides of bowl.  Knead on low speed for about 5-7 minutes until the dough becomes smooth.  It should not be sticky at this point and should spring back when you press it with your knuckle.  
• Place dough in a bowl lightly coated with canola oil.
• Place in oven set to proof for about 60 minutes until it's doubled in size.  If you don't have this feature on your oven you can proof on the counter top.  85 degrees is ideal.  If your kitchen is cool the proofing can take up to 2 hours.
• Once dough has doubled in size, transfer to lightly floured surface and roll into a 16 by 20 inch rectangle.  Dough will be very thin.
• For the filling combine the brown sugar and cinnamon.
• Spread 4 tablespoons of softened butter across dough then top with brown sugar/cinnamon mixture
• Starting with the 16 inch side, roll up the dough to form a tight 16 inch long cylinder.
• Cut the cylinder into 12 equal rolls (use a serrated knife).  Place the 12 rolls in a generously butter 13 x 9 baking pan, spiral size up.
• Cover pan with plastic wrap and place in the refrigerator overnight.
• In the morning, remove pan from refrigerator and place in oven set to "proof" for 30 minutes.  Until rolls have almost doubled in size.  Allow more time for the second proof if you are leaving them out on the kitchen counter.
• After they've risen.  Remove from oven.  Turn heat to 350 degrees.  Place back in a hot oven and bake for 18-20 minutes until lightly browned.
• Remove from oven.  Let sit for 5 full minutes and then add frosting/icing.

Cream Cheese Cinnamon Roll Frosting

• In stand mixer fitted with paddle attachment, beat 4 ounces of cream cheese, 4 tablespoons of soft butter and 1 teaspoon of vanilla on HIGH until light and fluffy.
• Turn mixer to low and slowly add 1 cup of powdered sugar.  Once combined turn to HIGH speed until whipped.  Add about 2-3 tablespoons of half n half or whole milk to thin the frosting out a bit.
• Spread frosting over pan of warm cinnamon rolls.