Line a jelly roll pan or a 9x13 baking pan with parchment paper or spray with non-stick cooking spray and set aside.

Combine flour, baking powder, baking soda and salt in a small mixing bowl. Whisk to combine, then set aside.

Crack eggs in a bowl and beat with a fork. Add the sour cream and sugar. Stir until combined.

Grate the cold butter into the mixing bowl. Grating butter is a super fast way to mix small chunks of butter into the dough without taking time to roll the dough multiple times. As a matter of fact, you don’t roll the dough out at all with this recipe!

Add the flour mixture to the sour cream mixture gradually, and stir just until mixed each time, until it's all incorporated. Dough will be sticky.

Unroll about 20-24 inches of plastic wrap onto the countertop. Spray with non-stick cooking spray.

Place dough in the center of the plastic wrap. Spray your hands with non-stick spray and press dough to form a rectangle about 1/2" thick and 14" wide.

Spread surface of dough with melted butter. Combine brown sugar and cinnamon. Sprinkle on top of butter and spread around the surface of the dough.

Grasp the long side of the plastic wrap and lift it up, so that the long side of the dough rectangle beings to fold over. Do your best to tuck the dough so that as you continue to pull the plastic wrap up, the dough rolls up.

Press the seam of the dough to seal. Secure the plastic wrap so that the ends of the roll are covered. Place dough roll in the freezer on a jelly roll pan for 15-30 minutes. While dough is chilling, preheat oven to 375 degrees F.

Remove roll from the freezer and unwrap. Slice 1.5" sections, placing individual rolls on the parchment lined pan, leaving about 1" space between rolls.

Bake for 15-18 minutes, until rolls are just barely golden brown.

Whisk ingredients for vanilla glaze. Spread on warm rolls. Serve immediately. Store leftovers in an airtight container.