Buttermilk Cinnamon Rolls

From Sue Cornwall with a few additions from me.

2 TBS yeast

1 egg
1 1/2 Cups buttermilk
1/2 Cup vegetable oil
1/4 Cup sugar
1 tsp salt
1/2 tsp baking soda
4 1/2 Cups flour

Filing Ingredients
1/2 Cup butter softened
1 1/4 cups brown sugar
1 1/2 tsp cinnamon

Icing Ingredients
1/4 Cup softened butter (1/2 stick)
1/4 Cup softened cream cheese (1/2 a block)
2 cups powdered sugar
2 T buttermilk
1 t vanilla

Warm buttermilk until warm to the touch. Put yeast, salt, sugar and baking soda into a large bowl. Add egg, vegetable oil and buttermilk - mix well. Gradually add flour 1 cup at a time until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
On a lightly floured surface, roll dough out into a large rectangle. Spread softened butter and sprinkle cinnamon and brown sugar liberally over the rectangle. The wider the rectangle, the more rolls you will get, but they will be smaller. Roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place on a lightly greased 10 x 15 baking pan or baking sheet. I can get 24 out of this recipe, but I like them on the small side. Cover and let rise until double. Bake at 350 for 15 to 20 minutes or until light brown. Do not overcook.
Make icing while rolls are cooling. Beat butter and cream cheese until smooth. Add powdered sugar, buttermilk and vanilla. Whip until smooth. Spread on top of cinnamon rolls and then eat the rest right out of the bowl. Watch out, this stuff is dangerous!

Yield 12 to 24 rolls, depending on how big you roll and cut them.