This cinnamon roll recipe is my take on cinnamon rolls. While most cinnamon rolls are simply leavened via yeast over 1-2 hours, I prefer to let the yeast ferment the flour overnight. This recipe is not traditional in this regard, but the fermented dough adds a nice depth of flavor to the dough that would otherwise be missing. The overnight fermentation requires planning ahead, but it is well worth it. Not only will you have better flavor, but you’ll also have less work in the morning when you go to make these.