In a large bowl, dissolve yeast in hot water. Let stand until creamy, about 10 minutes.
In a small saucepan, heat the buttermilk over medium heat until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well.
Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms.
Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
In a small bowl, stir together the butter, brown sugar, and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle (about 20x15). Spread the brown sugar and butter mixture over the dough (I just used my fingers), roll up into a log, and pinch the seam to seal.
Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or refrigerate overnight.
If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 20 to 25 minutes, until golden brown. Cool before spreading with glaze.
FOR THE GLAZE:
In a large bowl, beat together the cream cheese and butter with an electric mixer until creamy.
Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Using a butter knife, spread over cinnamon rolls.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/glazed-buttermilk-cinnamon-rolls/