Mix 4 cups of flour, sugar, yeast and salt in the bowl of a stand mixer with a dough hook.
With the mixer on low add the buttermilk mixture slowly. Mix until the dough comes together.
Increase speed and knead for about 10 minutes until the dough is smooth. If more flour is needed add remaining 1/4 cup halfway through mixing.
Turn dough onto a lightly floured surface.
Knead by hand about 1 minute until the dough is a smooth ball.
Place dough in a lightly oiled bowl and wrap tightly in plastic wrap.
Let rise until doubled in size about 2 hours.
Mix the brown sugar, cinnamon, cloves and salt together.
Turn dough onto the counter and press into a rectangle, about 12″x16″.
Brush dough with the melted butter.
Press the brown sugar mixture into the dough. Allow for a boarder along the sides.
Roll into a cylinder and leave seam side down.
Gently stretch and roll it to create and even shape.
Slice into 12 evenly sized rolls.
Arrange cut-side down in a greased 9×13 baking dish.
Wrap tightly with plastic wrap and let rise until doubled in size, about 1 hour.
Bake at 350°F for 25-30 minutes.
Flip the rolls out of the pan and onto a wire rack to cool slightly.
Whisk cream cheese and milk together, then add confectioners sugar. Whisk until smooth.
Drizzle glaze over warm cinnamon rolls.
The beauty of these cinnamon rolls is that they can be made ahead of time. Once arranged in the baking dish wrap in plastic wrap and refrigerate for up to 16 hours. Allow to come to room temperature and rise for at least once hour before baking.