To Make Cinnamon Rolls:

1. Preheat oven to 350°F. Grease the inside of a small (8-x-8-inch) baking dish with butter. In a separate bowl, combine the 1/2 packed cup brown sugar and cinnamon for filling. Set aside.
2. In mixer with paddle attachment, combine six tablespoons brown sugar, baking soda, salt, vanilla extract, and egg. Mix until well combined.
3. Add buttermilk and mix well, then add flour (add additional 1/4 cup if dough is still wet and doesn't form a ball).
4. Once dough forms a ball, use dough hook to knead for three minutes.
5. Turn dough out on lightly floured surface and roll into a long rectangle that is roughly 9 inches by 12 inches. Use a spatula or your fingers to spread the softened butter over the dough, leaving a 1/4-inch border free of any butter. Then sprinkle the top of dough with the cinnamon-sugar mixture, leaving the 1/4-inch borders free of sugar. Lightly pat the sugar and cinnamon to press it into the butter.
6. Roll the dough into a tight log. Beginning with the long end, use a sharp serrated knife to slice it into eight even pieces (pull as you slice, don't squish-push it).
7. Using a spatula (so the cinnamon sugar does not pour out), transfer the dough pieces into the greased baking dish, and place them cut-side up.
8. Bake for 15-20 minutes until dough is no longer shiny or soft, but has not yet begun to turn brown.

To Glaze:

1. While rolls are baking, combine butter and cream cheese together in a mixer, then whip in lemon juice and vanilla. Add powdered sugar and mix until fully incorporated. Using a spatula, spread the glaze evenly over individual cinnamon roll when serving. Keep any leftover glaze refrigerated.