The New York Times'
Melissa Clark demonstrates how to make a modern version of the classic Cinnamon Rolls. It certainly takes a while -- the yeast dough must rise twice, after all. But the recipe is fairly straight forward. Melissa was inspired to tweak the classic recipe by a visit to Ikea before Christmas. The scent of cinnamon buns was in the air. She added cardamom to the recipe, and substituted brown sugar for white in the filling and the topping. So the rolls have a brown butter and sugar glaze instead of the traditional white frosting. Take a look:
You can see Melissa's recipe for Butterscotch Glazed Cinnamon Rolls here