Preheat the oven to 375 F.

In a large mixing bowl, combine Krusteaz buttermilk pancake mix, sugar, and buttermilk. Mix until fully incorporated and you have a shaggy dough with no dry bits left. Set aside while you make your filling.

In a separate bowl, combine brown sugar, granulated sugar, cinnamon and 1 tablespoon of melted butter. Mix to combine fully.

Sprinkle 2-3 tablespoons of flour or Krusteaz Buttermilk Pancake mix over the surface where you’ll be rolling out your dough to prevent dough from sticking. Using hands and/or a rolling pin, roll and shape dough into a rectangle that is about 1/2" thick. Brush with 1 tablespoon melted butter and sprinkle filling mix over butter, then gently smooth and press filling mix over dough to distribute all over.

Roll dough and filling up from the long side. Using a piece of dental floss or string, gently slide string under the rolled up log and pull ends together to neatly cut your cinnamon rolls into 15 minis. They should be about 3/4 of an inch-1 inch thick.

Place cinnamon rolls in 9x9 pan that has been brushed with butter or sprayed with cooking spray to prevent sticking.

Bake for 18-23 minutes or until the tops start to turn golden brown. Remove from oven.

For the frosting, beat together room temperature butter and cream cheese until fully combined. Add vanilla and continue to mix until uniform. Add powdered sugar and cinnamon and continue beating until fully incorporated and smooth. Add milk to thin it out a bit so that you can easily dollop it on your cinnamon rolls. I like to put icing on the cinnamon rolls while they’re still hot, so that it melts all over!