Step 1

Grease a large bowl. In the bowl of a stand mixer fitted with a paddle, combine the warm buttermilk and yeast on low speed, and let sit until the yeast has dissolved, about 5 minutes. Add the eggs, granulated sugar, salt, and vanilla, and mix until well combined.

Step 2

Add the flour, mixing on low speed until incorporated, 1 to 2 minutes. Add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, about 1 minute. Transfer the dough to the prepared bowl. The dough will be sticky.

Step 3

Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic wrap and place your fingers or a spatula underneath the dough to gently pull the dough up and fold it over itself. Give the bowl a quarter turn and fold the dough over again. Repeat six to eight more times, until all the dough has been folded over on itself. Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Repeat this series of folding the dough three more times, every 30 minutes, for a rise time of 2 hours.

Step 4

Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 3 days.

Step 5

In a medium bowl, mix together the melted butter, brown sugar, cinnamon, and salt until completely combined into a thick paste.

Step 6

Grease a 9 by 13 in [23 by 33 cm] baking pan; if desired, line it with a parchment sling for easier cleanup.

Step 7

Generously flour your work surface. Roll out the dough into a 12 by 16 in [30.5 by 40.5] rectangle. Use an offset spatula to spread the filling evenly over the surface of the dough. Starting at a long side, roll the dough into a tight cylinder.

Step 8

Pinch the seam gently to seal it and position the dough seam-side down. Use scissors or a sharp knife to cut the dough into twelve equal pieces. Transfer them to the prepared pan and place them with a spiral side facing up. cover the pan loosely with plastic wrap and let rise until doubled, 1 to 1 1/2 hours. (The rolls can also do a slow rise in the refrigerator overnight, see note.)

Step 9

Position an oven rack in the middle of the oven and preheat the oven to 350F [180C].

Step 10

Remove the plastic and bake the rolls until light golden brown, rotating the pan halfway through baking, 27 to 32 minutes. Transfer the pan of rolls to a wire rack and let cool for 5 minutes.

Step 11

While the rolls are baking, in the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium speed until smooth and creamy. Add the vanilla and salt and mix on low speed to combine. Add the confectioners' sugar, mixing until incorporated. Scrape down the sides of the bowl, increase the speed to medium, and beat until the icing is light and fluffy, 3 to 4 minutes.

Step 12

With an offset spatula or the back of a spoon, apply a thin layer of the cream cheese icing on the warm rolls, using half of the mixture (see note). Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.

Step 13

Cinnamon rolls are best eaten the same day they are made, but they can be stored in an airtight container in the refrigerator for up to 2 days.