Whisk the warm buttermilk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top.

On medium speed, beat in the remaining sugar (which should be ½ cup/100g) and the softened butter until it is slightly broken up. Add the eggs and salt and beat on medium speed until combined.

Switch the mixer down to low speed and with it running, add 1 cup of flour at a time, making sure it’s fully incorporated before adding the next. After 4 cups have been added, add the last ½ cup and beat until the dough comes together and pulls away from the sides of the bowl, about 3 minutes.

Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 2 hours or until double in size.

Grease the bottom and sides of a metal or glass 9×13-inch baking dish or line with parchment paper.

Punch down the dough to release the air. Turn the dough out onto a lightly floured work surface and roll into a 10×16-inch rectangle.

Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 16 inch long log. Cut into 8 large rolls (about 2 inches in width each). Arrange them in the prepared baking pan.

Cover the rolls tightly and allow to rise until puffy, about 2 hours.

Preheat the oven to 375°F (191°C).

Bake for about 25 minutes or until they are lightly browned on top. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the icing.

In a medium bowl using a handheld or stand mixer, beat the cream cheese on medium speed until smooth and creamy. Add the confectioners’ sugar, cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately.