1-Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to avoid any sticking.

2-mix the dry ingredients in a large bowl or food processor: 4 ½ cups all-purpose flour, ⅓ cup granulated sugar, ¾ teaspoon baking soda, 2 ½ tablespoons baking powder, and ½ teaspoon salt. Cut in 13 tablespoons of very cold salted butter until the mixture looks like coarse meal with tiny butter bits. Add 2 cups of buttermilk and stir just until it comes together, adding a bit more if the dough seems too dry.

3-Turn the dough onto a floured surface and pat it to about ½-inch thick. Fold it in thirds, press gently to 1 inch thick, and repeat this step three times to build those flaky layers. Roll it out into a rectangle that’s about 18 by 10 inches and ¼-inch thick. Spread on 4 tablespoons of melted salted butter, sprinkle with ½ cup light brown sugar and ½ to 1 tablespoon cinnamon, then roll it up tightly from one long edge.

4-Cutting and Baking the Rolls: Slice the roll into 1 to 1 ½-inch pieces, tuck the ends underneath, and place them seam side down on your prepared baking sheet, spaced about an inch apart. You can cover and refrigerate them for up to two days at this point or bake right away at 400°F for 12-15 minutes if they’ve been chilled, add a couple of extra minutes.

5-For the icing: whisk together ½ cup powdered sugar, 1 tablespoon melted salted butter, 2 tablespoons heavy cream, and a splash of vanilla extract until smooth, then drizzle it over the top.