Make the Dough: To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, ⅓ cup sugar, yeast, and salt. Set aside. In a small microwave-safe bowl, melt 6 tablespoons butter (about 45 seconds) and set that aside.
Whisk 3 eggs in another bowl and set aside. Warm ¾ cup buttermilk in a glass measuring cup for about 45 seconds in the microwave until it reaches the right temperature, about 100 to 110 degrees Fahrenheit.
Add the melted butter, eggs, and warm buttermilk to the dry ingredients in the stand mixer. Beat on medium-low speed for about a minute until everything is combined. The dough will be sticky.
Switch to the dough hook and knead for 10 to 12 minutes. You want the dough to clear the sides of the bowl but stick to the bottom. If it’s too sticky to handle, add a little more flour, but avoid making it too dry.
Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 2 to 2 1/2 hours or until it's doubled in size. An oven turned off works perfectly for this.
Prepare your baking pan (either a jellyroll pan or a 9-by-13-inch pan) by lining it with aluminum foil and spraying it with cooking spray; set aside.
Once the dough has risen, punch it down and turn it out onto a floured surface. Knead lightly for a couple of minutes, then roll it out into a 16-by-12-inch rectangle.
Spread ½ cup softened butter over the dough, leaving a small border around the edges. Sprinkle 1 to 1 ¼ cups brown sugar and then 3 to 4 teaspoons cinnamon over the butter.
Roll the dough tightly from the long edge, pinching the seam to seal it. Gently stretch the log to an even diameter and slice it into 12 rolls using a bench scraper or a sharp knife.
Place the rolls cut side down in the prepared pan. Cover with plastic wrap and let rise again for about 1 to 1 ½ hours until doubled in size. Alternatively, for overnight rolls, place the pan in the refrigerator for up to 16 hours.
Preheat your oven to 350ºF and bake the rolls for 22 to 25 minutes or until lightly golden and cooked through. Keep an eye on them to avoid over-browning.
While the rolls cool, make the cream cheese frosting. In the stand mixer, combine ½ cup butter and 6 ounces cream cheese, and beat until smooth. Add 1 tablespoon vanilla and 3 to 4 cups confectioners’ sugar, mixing until fluffy.
Spread the frosting over the warm rolls and serve. Enjoy the fruits of your labor!
