Instructions

Filling

1. Combine the brown sugar, granulated sugar, cinnamon, cloves and salt in a small bowl. Add melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.

Dough

1. Preheat the oven to 400℉. Line a 9-inch square cake pan with aluminum foil and brush with one tablespoon butter.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add 3 tablespoons melted butter and buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed, about 30 seconds. Transfer the dough to a lightly floured work surface. Knead lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 30 seconds.
3. Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12x9-inch rectangle. Brush the dough with 1 tablespoon of melted butter.
4. Sprinkle the dough evenly with the brown sugar filling, leaving ½-inch border. Using your hand, press the filling firmly into the dough.
5. Starting at the long side, roll the dough, pressing lightly to form a tight log. Pinch the seam to seal. Roll the log seam-side down and, using a serrated knife, cut it evenly into 9 pieces.
6. Turn the pieces over on their flat sides and slightly flatten each piece with your hand to seal the open edges and keep the filling in place.
7. Place the rolls in the prepared pan and brush with the remaining tablespoon of butter. Bake until the edges are golden brown, about 15-20 minutes.
8. When the rolls are done, use the foil overhang to carefully lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then carefully separate the rolls.

Glaze

1. In a small bowl, whisk together the cream cheese and buttermilk until thick and smooth.
2. Add confectioner’s sugar and whisk together until smooth glaze forms. Add a splash of vanilla and stir.
3. Drizzle the glaze evenly over the rolls.