• Preheat oven to 375 degrees F.
• To create dough, in a large bowl combine Krusteaz Buttermilk Pancake Mix, buttermilk and sugar. Mix until a shaggy dough forms and all dry ingredients are incorprated. Set aside.
• To create filling, in a separate bowl, combine brown sugar, granualted sugar, cinnamon and 2 tablespoons melted butter. Mix to combine.
• Sprinkle 2-3 tablespoons of Krusteaz Buttermilk Pancake mix over surface where dough is to be rolled out, to prevent dough from sticking to the surface. Using hands and/or a rolling pin, roll and shape dough into a rectangle that is approxiately 14" x 8" in size and approxinatley 1/2" thick. Brush with softened butter then sprinkle filling mix over butter, then gently smooth and press filling mix over dough to help evenly distribute. Roll dough and filling up from long side. Gently cut into 12 equal size cinnamon rolls (approximately 1" thick each).
• Place cinnamon rolls in 13x9 inch pan that has been brushed with butter or sprayed lightly with non-stick cooking spray. 
• Bake for 25-30 minutes or until tops start to turn golden brown. Remove from oven.

Frosting

• Combined softened cream cheese, butter, vanilla, powdered sugar and milk in a mixing bowl and mix until smooth. For a thinner frosting, add additional milk, approximately 1 tbsp at a time. Spread over warm cinnamon rolls. Serve and enjoy.