Let’s get our hands doughy and create these rolls step by step. It’s simpler than it sounds, I promise!

Start by preheating your oven to 375°F (190°C). Generously grease a baking dish or line it with parchment paper.

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. Then, add in the melted butter and buttermilk. Crack the egg and pour in the vanilla extract.

Use a wooden spoon or your hands to combine everything into a soft dough. It should come together nicely but stay slightly sticky. If it’s too sticky, you can add a bit more flour.

Dust your countertop with flour. Turn the dough out onto the floured surface. Roll it out into a rectangle, about 1/4 inch thick, approximately 12x15 inches.

In a small bowl, blend the softened butter, brown sugar, ground cinnamon, and nutmeg. Spread this mixture evenly over the rolled-out dough, ensuring an even coating.

Starting from one long edge, carefully roll the dough into a tight cylinder. Don’t rush—take your time to get a nice tight roll, which helps keep the filling intact.

Using a sharp knife or a piece of dental floss (yes, it’s a trick I learned from an online baking community), slice the rolled dough into 12 equal pieces. Place each roll in the prepared baking dish, cut side up.

Slide the dish into your preheated oven and bake for 20-25 minutes, or until golden brown.

While the rolls are baking, prepare the cream cheese icing. Mix together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

Once the rolls are out of the oven, drizzle the icing generously over the warm rolls. Serve immediately for the best experience.