• Place warm buttermilk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in buttermilk and let stand 5 minutes until foamy.
• Mix honey, eggs, and salt into yeast mixture until smooth. Add 3-1/2 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
• Add softened butter by the tablespoon while mixer is running or fold in by hand with a wooden spoon until butter is combined in the dough.
• If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
• Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.

Cinnamon Filling

• Lightly grease a 9x13 inch baking dish. In a small bowl, combine sugars and ground cinnamon. Set aside for a moment.
• Punch risen dough down and turn onto a floured surface. Roll dough out into a 12x16 inch rectangle and spread softened butter and cinnamon sugar to within 1/2-inch of edges.
• Tightly roll dough up and pinch at ends to seal. Cut into 12 even pieces and place rolls in prepared baking dish. Cover pan with plastic wrap and refrigerate 8 hours or up to 16.*
• When ready to bake rolls, remove pan from refrigerator and allow rolls to rise at room temperature 1 to 1-1/2 hours until rolls are puffy and doubled in size.
• Preheat oven to 350F. Bake cinnamon rolls at 350F 25-30 minutes until rolls are a light golden brown (you want to underbake them just a bit so they stay soft) Allow rolls to cool on a wire cooling rack 20 minutes before icing.

Cream Cheese Icing

• In a medium bowl, beat powdered sugar and cream cheese together until smooth and creamy. Beat in vanilla and just enough milk to achieve a thick drizzling consistency.
• Spoon icing over slightly cooled cinnamon rolls and allow to set 10 minutes before serving. Enjoy!