UPDATE, 12/26/2023: After so many requests for the recipe, here it is. But mind you... I always tweak recipes to include the tricks I have learned over the years to create a great dough and thus a great finished baked good, in this case, cinnamon rolls.
butternutbakeryblog.com/easy-homemade-cinnamon-rolls/
Some of my tips: Use bread flour, not all-purpose flour. The added protein in bread flour makes a huge difference. Next, the dough has to be tacky to sticky. To help keep your hands a bit cleaner, add flour by dipping your hands in the flour, thus coating them, and then continue kneading. This cuts WAAAAAY back on how much additional flour is added to the dough. For cinnamon rolls, knead no less than 7 minutes, preferably 10 minutes, to develop the gluten. It is the gluten structure of the dough that traps air and produced the highly coveted feather light texture. Next, experiment with your yeast. This recipe says to use about 4-1/2 teaspoons. I used 2 Tablespoons. I never