1-Gathering and Prepping: First, preheat your oven to 400°F and line a baking sheet with parchment paper to ensure easy cleanup. In a bowl or food processor, combine the flour, granulated sugar, baking soda, baking powder, and salt until they’re well mixed.

2-Gathering and Prepping: Next, cut in the very cold salted butter until the mixture looks like coarse meal with small pieces of butter still visible. This step is key for those flaky layers. Add the buttermilk and stir just until combined, adding a bit more if the dough feels too dry it should hold together without being sticky.

3-Shaping and Baking: Turn the dough onto a lightly floured surface and gently pat it to about ½ inch thick. Fold it in thirds three times, pressing gently to 1 inch thick each time to build those buttery layers that make these rolls special.

4-Shaping and Baking: Roll the dough into a ¼ inch thick rectangle, about 18 by 10 inches, and work quickly to keep it from getting tough. Spread the melted butter over the dough, then sprinkle on the brown sugar and cinnamon evenly for that perfect filling.

5-Shaping and Baking: Roll the dough tightly from one long edge, place it seam side down, and cut into 1 to 1½ inch rolls. Tuck the ends under and place the rolls about an inch apart on the baking sheet. If you’re prepping ahead, cover and refrigerate them for up to two days.

6-Baking and Finishing Touches: Bake for 12-15 minutes, or a few minutes longer if they’re from the fridge, until they’re golden brown. Let them cool for 10 minutes before adding the icing. For the icing, whisk together the powdered sugar, melted butter, heavy cream, and vanilla extract until smooth, then drizzle it over the rolls.