But first, a few words about flour. Cinnamon rolls should be light and tender. I grew up using white all-purpose flour, described by King Arthur Flour as "the perfect go-to flour for all your baking needs." It works great! The only problem is, it doesn't have much nutritional value. (Here's a chart comparing nutrients in whole-wheat flour and white flour. Scroll down to see a chart that shows nutrients lost in the refinement process.) I used to just consider cinnamon rolls a lost cause nutritionally--they have a lot of sugar and a fair amount of fat, though not as much as you might think. But, with soft white wheat available now, we can replace at least part of the white all-purpose flour with whole-grain flour, still maintain the light color, mild flavor, and tenderness we desire, but boost the nutritional value.
And now, the recipes:
3 C lukewarm water2 T yeast1 C sugar½ C canola oil½ C instant potato flakes1 C instant nonfat dry milk1 ½ tsp. salt3 eggs8-9 C unbleached all-purpose flour, or use soft white whole-wheat flour for 1/3-1/2 of the total flour amountDissolve yeast in water in large bowl. Let sit for a few minutes. Add sugar, oil, potato flakes, dry milk, salt, and eggs. Add 3 C of the flour. Beat with mixer until smooth. Kneading by hand or with dough hook, add enough flour to make soft dough (5-6 C). In oiled bowl, let rise once or twice. Shape into rolls and place in greased pans; let rise. Bake at 350°F until brown, about 20 minutes.
After rising in the bowl, punch down dough. On a floured surface, use your hands to pat the dough (half of it at a time) into a rectangle, and brush with melted butter (about 6 T in all). Top with a mixture of ¾ C sugar and 6 tsp. cinnamon. Roll up the dough; cut into ¾-1 inch widths; place onto greased pans leaving space to rise; let rise. Bake at 350°F for about 20 minutes. While hot, top with glaze.
Glaze: Combine 1 lb. (3¾ C) powdered sugar, ⅜-½ C hot water, and 2¼ tsp. vanilla.
Update, 8/18/13: This makes a lot of rolls. You can easily halve the recipe. When you do, I suggest using 2 eggs, but it's fine to just use 1.