Do you like your cinnamon rolls super soft and puffy or do you prefer them somewhat crunchy on the outside and soft, yet not bread-like on the inside? I belong to both camps. I love cinnamon rolls of all sorts. I am not picky with them. Especially when they are homemade.
Here’s the recipe for the second variety. I’ll come back to you with the first kind some other time. Make these rolls. They are F-A-N-T-A-S-T-I-C! Guess what? You can make the dough, shape the rolls and leave them overnight in the refrigerator to rise. In the morning, take them out and bake. The inviting cinnamony smell wafting through the air will wake up everyone in your house. Rolls will be gone soon after. Trust me. Been there. Want to go there again.
Make the dough, knead it, and let it rise.
Roll out the dough into a rectangle and brush it with butter.
Sprinkle with cinnamon-sugar…
Roll the rectangle into a log.