1. Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.

2. In a medium size bowl or cup, measure 1 cup of buttermilk and place in the freezer while prepping other ingredients (you want it to be in the freezer about 10 minutes.

3. Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.

4. Whisk flour, baking powder, baking soda, sugar and salt in large bowl.

5. Remove buttermilk from the freezer and add the melted butter. Stir with a fork until butter forms small clumps or globules. (See picture in post.)

6. Add buttermilk mixture to dry ingredients and stir with a sturdy spatula, just until all flour is incorporated and batter pulls away from sides of bowl.

7. Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 15-20 times (about 30 seconds) until dough forms a smooth ball. Add a little more flour to the work surface. Flip dough twice to coat with flour.

8. With a floured rolling pin, roll the dough out into a rectangle, approximately 12 x 8 inches, with long side facing you. Combine sugar and cinnamon. Sprinkle dough with sugar mixture and raisins (or currents).

9. Starting with the long end facing you, roll up dough and pinch edge together to seal. Cut into 8 1 ½-inch slices. Reshape slices into a circular shape (if they’ve become flattened while cutting) and place on prepared pan, spacing about 2 inches apart.

10. Place in oven and bake until tops are golden, about 15 to 18 minutes.

11. While the rolls are baking, make the icing by whisking together the powdered sugar, half and half and vanilla until smooth and creamy.

12. Drizzle icing over cinnamon rolls while they are still warm.