1-Preheat the oven: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.

2-Combine dry ingredients: Combine 4 ½ cups all-purpose flour, ⅓ cup granulated sugar, ¾ teaspoon baking soda, 2 ½ tablespoons baking powder, and ½ teaspoon salt in a bowl or food processor.

3-Cut in butter: Cut 13 tablespoons of very cold salted butter into the flour mixture until it resembles coarse meal with small pellet-sized pieces for that perfect flakiness.

4-Add buttermilk: Add 2 cups buttermilk and mix or pulse just until combined. If the dough feels too dry, add a tablespoon or two more buttermilk, but don’t overmix to keep it tender.

5-Shape dough: Transfer the dough to a lightly floured counter and gently pat it to about ½-inch thickness. Fold the dough in thirds, pressing gently to 1-inch thick, and repeat the folding three times to create those flaky layers.

6-Roll out dough: Roll the dough into a ¼-inch thick rectangle approximately 18 by 10 inches for even filling distribution.

7-Spread butter and sugar mixture: Spread 4 tablespoons of melted salted butter evenly over the dough, then mix ½ cup light brown sugar with ½ to 1 tablespoon cinnamon and spread it over the butter.

8-Roll up dough: Roll the dough tightly from one long edge and place it seam side down to hold its shape.

9-Cut rolls: Cut the roll into 1- or 1 ½-inch pieces using a serrated knife, dental floss, or bench scraper, then tuck the loose end underneath each roll and place them about an inch apart on the baking sheet.

10-Bake or refrigerate: Bake immediately for 12-15 minutes, or refrigerate for up to two days and add a few extra minutes if baking from the fridge.

11-Cool and ice rolls: Allow the rolls to cool for 10 minutes, then whisk together ½ cup powdered sugar, 1 tablespoon melted salted butter, 2 tablespoons heavy cream, and a splash of vanilla extract until smooth and creamy. Drizzle the icing over the rolls before serving.