Preheat oven to 350 degrees F and line a baking pan with non-stick spray.

Mix together flour, 2 tablespoons sugar, baking soda, baking powder and salt in a large mixing bowl.

With a fork, pastry blender or fingers, mix the cold cubed butter into the flour mixture until butter resembles pea sized crumbles. It doesn’t need to be perfect, just don’t mix the butter completely in and leave a little texture.

Pour the butter milk into the flour-butter mixture and fold together until a dough forms. Make sure to not over mix. Set dough in fridge to chill for 5-10 minutes.

In a separate mixing bowl combine the cinnamon, ⅓ cup softened butter and ¾ cup sugar.

Roll chilled dough out into a rectangle on a liberally floured surface.

Spread cinnamon sugar filling across the dough and then roll the dough up width wise.

Cut into rolls and place into pan to bake for 20-22 minutes or until golden brown and done. Drizzle with glaze and enjoy warm.