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. 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.

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.