In a medium bowl, combine cream cheese, powdered sugar, and a small pinch of salt. Add about 1 tablespoon of milk and beat with a hand mixer until smooth and spreadable. Add another tablespoon of milk if you prefer a looser glaze. Set aside.

In another medium bowl, combine the melted or very soft butter, brown sugar, cinnamon, and a pinch of salt. Mix well until you have a spreadable cinnamon sugar paste. Set aside.

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Rub the cold butter into the flour with your fingers or a pastry cutter until it resembles coarse sand with some small visible butter pieces. (You can also use a food processor and pulse 5 or 6 times.)

Pour the cold buttermilk evenly over the surface of the flour mixture.

Mix gently until you get a shaggy but fully combined dough.

Turn the dough onto a lightly floured surface and gently bring it together. Knead 4 or 5 times until the surface is mostly smooth.

Roll the dough into a 9 by 12 inch rectangle, using a bench scraper to square the edges.

Drop small dollops of the cinnamon filling across the dough, then use an offset spatula to spread it evenly from edge to edge.

Use a pizza cutter or bench scraper to cut the dough into 8 even long strips.

Roll each strip into a cinnamon roll shape, keeping the roll tight but not stretched. Tuck the end under and place each roll on a parchment-lined sheet pan. Repeat with the remaining strips.

Place the sheet pan in the freezer for 15 minutes while you preheat the oven to 425°F. This helps the rolls keep their shape.

Remove the pan from the freezer and bake at 425°F for 20 to 25 minutes, or until golden brown.

Let the rolls cool on the pan for about 10 minutes. They need a moment to settle in before glazing.

Spread a spoonful of glaze onto each roll and smooth it lightly with an offset spatula.

Serve warm and enjoy.