Step 1

Preheat the oven to 425°F (220°C) and adjust an oven rack to the upper-middle position. Brush a round 9-inch nonstick cake pan with 1 tablespoon butter.

Step 2

In a small bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt. Add 1 tablespoon melted butter and stir with a fork or your fingers until the mixture resembles wet sand.

Step 3

In a large bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt.

Step 4

In a measuring cup, whisk together the buttermilk and 2 tablespoons butter. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed. The dough will probably look shaggy. No worries.

Step 5

Transfer the dough to a lightly floured work surface and knead just until smooth and no longer shaggy, anywhere from 30 seconds to 2 minutes.

Step 6

Pat the dough with your hands into a 12-by-9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Step 7

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log so its seam-side down on your work surface.

Step 8

Cut the log evenly into 8 portions. Turn each portion onto a flat side and use your hand to slightly flatten. This should seal the open edges and keep the filling in place.

Step 9

Place 1 roll in the center of the prepared skillet or pan and then place the remaining 7 rolls around the roll in the center. Brush the rolls with the remaining 2 tablespoons butter.

Step 10

Bake until the edges of the rolls are golden brown, 23 to 25 minutes.

Step 11

Transfer the skillet or pan to a wire rack. Let the rolls cool for about 5 minutes before icing. If desired, you can use an offset metal spatula to loosen the buns from the skillet or pan and, wearing oven mitts, place a large plate over the pan and invert the rolls onto the plate. Place the cooling rack on the plate and invert the rolls onto the rack.

Step 12

In a large bowl, whisk the cream cheese and buttermilk until thick and smooth (the mixture may first look like cottage cheese). Sift the confectioners' sugar over the mixture and whisk until a smooth icing forms, about 30 seconds.

Step 13

Spoon the glaze evenly over the biscuit cinnamon rolls. If you removed them from the skillet or pan, line a rimmed baking sheet with parchment paper and place the rack with the rolls on the baking sheet for ease of cleanup.

Step 14

Devour immediately.