In a pot, warm together water, buttermilk, sugar and butter until butter is just melted.
Pour the mixture into the bowl of a stand mixer and stir in the yeast. Let sit 15 min.
Add in salt, eggs and flour.
Mix for 10 minutes (I had to take out of my Kitchenaid and knead by hand after a while.)
Let the dough rest for 10-15 minutes.
Melt butter and get our your other filling components.
On a floured surface, roll dough out until approx ¼ inch thick, about 12? wide by 24? long.
Spread melted butter evenly, then sprinkle on other filling ingredients.
Roll your dough up, sealing the seam by pinching it.
Cut into desired size, which was 1? for me. (I'd rather make medium-sized buns and my kids eat a whole one or two if they’d like, rather than giant ones that they can’t finish. Up to you!)
Place rolls in greased pans, or cookie sheet, giving them a bit of space whatever you do use. I used 2- 9? pie plates and 2 11X7 pans so that I could share with others.
OPTIONAL: Let the rolls sit for 20 minutes. Very recommended if not in a time crunch!
Preheat oven to 375F while they sit.
Bake for 15-20 min, switching around the pans as you go if you don’t have a convection oven.
When done, cool on racks for 10 minutes, then spread with frosting.