For the cinnamon rolls
8 tablespoons unsalted butter, melted
3/4 cup packed (5 1/4 ounces) dark brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon (I used Vietnamese cinnamon for a more cinnamon-y flavor)
1/8 teaspoon ground cloves
1/8 teaspoon plus 1/2 teaspoon salt
2 1/2 cups (12 1/2 ounces) all-purpose flour, plus more for dusting the work surface
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk

For the glaze
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 cup (4 ounces) powdered sugar