Whisk together flour, sugar, baking powder, baking soda, and salt in large bowl.
Combine buttermilk and 3 tablespoons of the melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon or sturdy spatula until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy, about 30 seconds.
Flour the work surface again and pat dough with hands into an approximately 12 x 9-inch rectangle. Flip dough to opposite side several times while patting to keep the surfaces lightly covered with flour. Use more flour as needed.
Brush rectangle with 2 tablespoons of melted butter. Sprinkle evenly with filling, leaving a ½-inch border of plain dough around edges. Press filling firmly into dough. Loosen dough from work surface at one long side (use a bench scraper or metal spatula if needed to get it started). Roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Place log seam-side down and cut evenly into 8 slices. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of the prepared nonstick pan, then place remaining seven rolls around the perimeter of the pan. Brush tops with the 1 tablespoon remaining butter.
Cover and place in refrigerator for up to 12 hours (or you can bake right away). The next day, bake until edges are golden brown, 23 to 25 minutes. Cool for 10 minutes. Use a small metal knife, if needed, to loosen buns from sides of the pan. Place a dinner size plate over the pan and invert rolls onto a plate then invert again onto a cooling rack.