1- In a large bowl, whisk together the 2¼ cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt until everything is well combined.

2- Cut in the ½ cup cold, cubed unsalted butter using a pastry blender until the mixture looks like coarse crumbs, which helps create that perfect flaky texture.

3- Stir in 1 cup full-fat buttermilk until a wet, sticky dough forms, being careful not to overmix for the best results.

4- Transfer the dough to a floured surface, dust it with extra flour, and roll or pat it into a ¼-inch thick rectangle for easy handling.

5- Brush the dough with ¼ cup softened unsalted butter, then sprinkle evenly with the ½ cup lightly packed brown sugar and 1 tablespoon cinnamon mixture to add that irresistible filling.

6- Roll the dough tightly from the long side into a log, pinch the seams to seal, and cut it into 12 equal rounds before placing them close together in the prepared dish.

7- Bake for 22 to 23 minutes until golden brown, then let them cool slightly before spreading on the cream cheese icing made from 4 ounces softened cream cheese, 3 tablespoons unsalted butter, a dash of salt, ¾ cup powdered sugar, and 1 teaspoon pure vanilla extract.