Good cinnamon roll recipes include fluffy, buttery cinnamon rolls by Deborah Racicot, Paula Deen's cinnamon rolls and Bon Appetit's Yukon Gold cinnamon rolls. The later uses potatoes in conjunction with flour for a thick, moist texture.
Make Deborah Racicot's fluffy, buttery cinnamon rolls by slowly heating 1 cup of whole milk in a microwave until it is just warm enough in which to dissolve 2 envelopes of active dry yeast. Add the yeast and 1 pinch of granulated sugar. Allow the milk and yeast mixture to sit for five minutes until it foams. Meanwhile, beat together 1 stick of softened, unsalted butter, 1 teaspoon of salt and 1/2 cup of sugar.
Once the mixture turns fluffy, add 2 large eggs and 2 cups of flour. Blend in the milk and yeast mixture, then use a dough hook to mix in 2 1/4 cups of flour. Allow the dough to rise for an hour. Roll the dough out onto wax paper sheets, transfer to baking sheets and freeze for 15 minutes. Meanwhile, blend 1 stick of softened butter, 1/2 cup of dark brown sugar, 1 tablespoon of cinnamon and 1 pinch of salt together.
Spread the butter mixture onto the dough sheets, and roll up the sheets. Cut the roll of dough into 1-inch thick pieces, and arrange them in a springform pan. Allow the rolls to rise over 60 minutes, then bake at 350 degrees Fahrenheit for 40 minutes. Drizzle the cinnamon rolls with powdered sugar, half-and-half and cinnamon glaze.