Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment for easy cleanup.

Mix the dry ingredients: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt until combined.

Cut in the butter: Add cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-size bits.

Add the wet ingredients: Stir in buttermilk and vanilla with a fork until the dough just comes together. If it’s dry, add 1–2 tablespoons more buttermilk. Do not overmix.

Bring the dough together: Turn the dough onto a lightly floured surface. Knead gently 4–6 times to smooth it out. It should be soft but not sticky.

Roll it out: Pat or roll the dough into a rectangle, about 10x12 inches and 1/4-inch thick. Trim edges if you want cleaner rolls.

Make the filling: In a small bowl, mix brown sugar, cinnamon, and a pinch of salt. Brush the dough with melted butter, then sprinkle the cinnamon-sugar evenly, leaving a 1/2-inch border along one long edge.

Roll and slice: Starting from the long edge opposite the border, roll the dough into a tight log. Pinch the seam to seal. Use a sharp knife or dental floss to cut 8–10 even rolls.

Pan and bake: Arrange rolls in the prepared pan, slightly touching. Bake 18–22 minutes, until puffed, lightly golden on top, and the centers look set.

Make the glaze: Whisk powdered sugar, milk or cream, vanilla, and a tiny pinch of salt until smooth and pourable. Adjust with more liquid or sugar as needed.

Finish and serve: Let rolls cool 5 minutes. Drizzle generously with glaze and serve warm.