Preheat your oven to 425 degrees, and grease 4 small ramekins or 4 cups of a cupcake tin. Set aside. 

In a medium bowl, stir together the flour, sugar, salt, baking powder, and baking soda. Add in 1/3 cup buttermilk (reserving the extra 1 tbs. for later), melted butter, and vanilla extract. Stir together until a shaggy dough forms. Then, knead the dough with your hands for one-two turns so the dough just comes together. 

Note- the dough will be on the more wet side, so you don't want to over-knead. Just let it come together. 

Sprinkle flour on a clean, flat surface. Roll the dough out, dusting with flour as needed, until it's about a 6-8 inch square. Turn and shape the dough as you go to create fairly straight edges. 

In a small bowl, stir together the brown sugar, cinnamon, and salt. 

Gently spread the butter into a very thin layer all the way to edges on your rolled-out dough. It will be a very thin layer of butter, so it might take some working. Evenly sprinkle all of the filling over the butter, and gently press it down with your hands to help hold it in place. 

Roll the dough tightly into a log. Cut it into 4 even pieces, and place into your prepared ramekins or pan. Bake in your preheated oven for 16-18 minutes, or until puffed and golden brown. 

While the cinnamon rolls are baking, make the frosting. Whisk the powdered sugar, salt, butter, cream cheese, and 1 tsp of milk together. If it's too thick, add in another tsp. of milk. Whisk until smooth.

Let the rolls cool for about 5 minutes before topping generously with the frosting. Enjoy warm!