In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 10-15 minutes. The yeast will get bubbly. Once the yeast is bubbly add salt, eggs, and flour. (See note #1). Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes.
In the meantime, prepare the filling. In a small bowl add the brown sugar, cinnamon, vanilla extract, and almond extract. Stir to combine.
Preheat the oven to 400°F. Place a silat mat on a baking sheet. Roll out dough on a greased countertop. (I lightly spray my counter top with cooking spray... I used Bakers Joy). Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter.
Roll the dough up, starting on the longer side, so that then resulting cinnamon roll measures 18" in length. Cut into 12 large rolls.* Place the rolls onto the prepared baking sheet. 3 rolls across, and 4 rolls down. Cover the cinnamon rolls and let the cinnamon rolls rise for 15-30 minutes or until puffed up. Bake for 18-20 minutes or until lightly golden brown on top, and cooked throughout.