• 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. 

Frosting

• 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. (See note #2)
• 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.