Preheat oven to 425 degrees. Grease a round 9-inch pie dish or cake pan and set aside.

Add the dry ingredients to a large bowl and whisk to combine. Add the butter and cut it in with a pastry blender. Add the buttermilk and mix with a wooden spoon until all ingredients are wet. The mixture will be pretty wet and sticky.

Transfer the dough to a floured work surface. Dust the top with flour and add more flour as needed.

Roll the dough or pat it out with your hands into a long rectangle. The dough should be about ¼-inch in thickness but it doesn’t have to be an exact size.

Brush the dough with the softened butter, then sprinkle the cinnamon/sugar mixture evenly over it.

Starting with a long side, slowly roll the dough into a long roll. Pinch the seams together. Cut the dough into 12 equal rounds. Place the dough rounds, sides touching, in the pie dish.

Bake the biscuits for 22 to 23 minutes or until they are golden brown on top. Allow the biscuits to cool slightly before spreading the icing over them. You can spread the icing on hot biscuits if you don’t mind having it seep down into the biscuits. They’re great either way.

Biscuits will stay fresh for up to one day.

Unbaked biscuits can be frozen for up to 3 months. Thaw overnight in the refrigerator and bake as directed in the recipe.

In a small bowl, combine the brown sugar and cinnamon. Make sure the butter is very soft or just slightly melted. Have them ready to spread over the dough once you roll it out.

Add the cream cheese to a mixing bowl and mix with a hand mixer until it’s very smooth and free of any lumps. Add the butter, salt, powdered sugar and vanilla, and mix on low speed until the sugar is incorporated, then mix on medium high for about 30 seconds until it’s very smooth. If your icing seems a little too thick for your liking, add about 1 teaspoon of milk to it. If it’s too thin, simply add a tiny bit more sugar. This is an icing, so it should be on the thin side, but not as thin as a glaze. Set the icing aside, until you’re ready to spread it on the baked biscuits.