To begin making the Buttermilk Cinnamon Rolls, prep all the ingredients and keep ready.

For the Cinnamon Roll dough, in a large mixing bowl, combine the flour, sugar, salt, and yeast together. 

Make a well in the center of the flour mixture. Add the buttermilk, melted butter and luke warm water to the flour and knead until it becomes a soft dough. Dust a little flour if the dough feels a little sticky. 

Knead well for 3 to 4 minutes.

Cover the Cinnamon Roll dough and allow it to rest for 10 minutes.

To make the cinnamon rolls, mix together the cinnamon and sugar which is part of the filling ingredients and keep aside

After 10 minutes, roll the Cinnamon Roll dough out in a 14×8 inch (large) rectangle about 1/4 inch thickness

Spread the softened butter on top of the rolled dough. Sprinkle the cinnamon sugar  all over the dough. 

Roll up the Cinnamon Roll dough tightly and cut into 10 to 12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.

Cover the dish and allow the cinnamon rolls to rise for about 2 hours. 

Once the buttermilk cinnamon rolls have risen, preheat the oven to 190 C. Bake for 25 to 30 minutes until lightly browned.

If you notice the tops are getting too brown too quickly, loosely cover the Buttermilk cinnamon rolls with aluminum foil and continue baking.

To make the icing, whisk the Icing sugar, vanilla extract, and milk together. Drizzle or spread over warm rolls.

For Storing, cover leftover frosted or unfrosted buttermilk cinnamon rolls tightly wrapped and store for up to 1 week in the refrigerator.