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 15 minutes. Add salt, eggs, and flour. Mix for 8-10 minutes. After mixing, 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 13 (or 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. Making sure to start rolling 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. Let the cinnamon rolls rise for 15 minutes. Bake for 18-20 minutes or until lightly golden brown on top, and cooked throughout.
In the bowl of a stand mixer, or with a hand held mixer, beat the butter until smooth. Add the powdered sugar, milk, and vanilla extract. Beat until well incorporated.
When the cinnamon rolls are finished baking, remove from the oven, and let them sit for 3 minutes or so. Frost the rolls when warm. Best when served warm and eaten in the same day. However, you can store these in an airtight container for 3 days.
*When cutting the cinnamon rolls I use thread or floss. I've found that it doesn't pinch the edges as much and the cinnamon rolls stay intact.Recipe Source: Adapted from Your Home Based Mom.