In a small bowl combine the brown sugar, granulated sugar, cinnamon, cloves and salt. Add one tablespoon melted butter and stir with a fork until well combined. Set aside
Measure all of the roll ingredients into the bread pan in the order listed. Press the dough display on your bread maker.
Meanwhile, line a 9X13-inch baking dish with aluminum foil and brush with one tablespoon butter.
When dough cycle has finished press stop and remove the dough. When the dough is ready, turn it out onto a lightly greased pastry mat or your kitchen counter and press dough into a 16 by 12-inch rectangle. Using your hands or a rubber spatula, gently spread the 1/2 cup softened butter over the dough. Sprinkle evenly with the brown sugar filling leaving about a 1/2 inch border around the edges. With your hand lightly press the filling into the dough.
Starting with the long side of the rectangle, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal and roll the log so it is seam side down. Using a serrated knife, cut it evenly into 9 pieces.
Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours.
Bake at 350 degrees for 22-25 minutes, until the rolls are golden on top
While the rolls are baking, add the softened cream cheese and buttermilk to a blender and blend until it is a smooth consistency. Add the confectioner’s sugar a 1/4 cup at a time. If too thick, add additional buttermilk one teaspoon at a time until desired glaze consistency. Add vanilla and pulse until blended.
When the rolls are done, use the foil overhang to lift them out of the baking pan and onto a wire rack. Let cool for 5 minutes, then separate the buns. and drizzle with the glaze.