Preheat oven to 425F and prepare two baking sheets with parchment paper.
In a bowl whisk together flour, baking powder, baking soda, and salt. Add in grated butter and mix together using your hands. Make sure butter is coated with flour. Make a well in the centre of the bowl.
Pour in the butter milk and mix together until a shaggy dough forms. Tip out dough onto a lightly floured surface, lightly bring dough together and then and shape into a rectangle using a rolling pin. Using the rolling pin, roll the dough out until it's about 1/2 inch thick. Starting with the end of the rectangle closest to you (short side of rectangle), fold end to the middle. Repeat with end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
Next up roll the dough into a large rectangle that is about 1/4 to 1/2 inch thick. Brush on the melted butter and then mix the brown sugar, cinnamon, and salt together in a bowl. Generously sprinkle the sugar mixture over the entire dough rectangle.
Next step is to roll up the dough into a log. Working from the long side of the rectangle, roll the dough over itself. Once you have the "log" formed, you can use a sharpe knife or a piece of string to cut the dough into individual logs. If using string or dental floss, slide the string under the log, cross the strings over the top of the log and pull each thread in its opposite direction. Place the individual rolls onto a baking sheet and brush outside dough with milk. This helps with browning. Be sure to give about 2 inches between each roll as the spread while baking.
Place baking sheet in oven and bake for 20 minutes.
While cinnamon rolls are baking, make the icing. In a bowl mix together icing sugar, melted butter, vanilla, and milk.
Once cinnamon rolls are done baking, remove from oven and allow then to cool for 5 minutes. Drizzle on icing and BOOM! You are done. Enjoy!!!
