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1
Heat oven to 425 degrees F with rack in upper third of oven; coat a 9-inch square pan with cooking spray and set aside.
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2
In bowl, combine the brown sugar, 2 T granulated sugar and cinnamon with 2 T butter; set aside.
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3
In large bowl, whisk together the flour, 3 T granulated sugar, baking powder, baking soda and salt.
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4
In another bowl, whisk together buttermilk, egg and 3 T butter.
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5
Stir together the liquid and dry ingredients; dough will look rough.
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6
Knead on a floured surface until just smooth, about 5 turns.
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7
Pat or roll dough into a 9x13-inch rectangle.
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8
Spread dough with brown sugar filling, leaving 1/2-inch border.
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9
Use a spatula to lift dough from surface and roll, starting at a long side, to form a tight log.
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10
Pinch seam to seal log and slice evenly into 9 pieces.
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11
Place in prepared pan swirl-side up and press rolls down slightly.
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12
Brush tops with 1 T butter.
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13
Bake until edges are just golden brown and rolls are cooked through, 22-25 minutes.
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14
Loosen rolls from pan an invert onto a plate; reinvert to right side up onto a rack.
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15
Cool 5 minutes before icing.
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16
For icing, in a bowl, beat together cream cheese and buttermilk until smooth.
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17
Beat in confectioners' sugar to form icing; spread over rolls with a knife.
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18
Serve rolls warm.
