This is the best recipe I've done so far. Even with my haphazard style of combining ingredients (there are several ooooh's in the middle of every session when I realize what I was supposed to do . . . yes, I do read every recipe first) this recipe turned out just about perfectly. In fact there is only one piece of advice I have for you heading in to this: when you begin cutting the strips to roll the thing up, cut the strips much less wide at first, like maybe start at an inch wide and slowly work toward the two and a half inch wide strips the original recipe instructs you to do.
Speaking of which, the original recipe can be found here, at The Baker Chick.
Without further ado, here is the best cinnamon roll recipe you have ever tasted in your life.
Cinnamon Roll Cake
For the dough
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
For the filling
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter (1/2 a stick)
1 teaspoon vanilla bean paste (or extract if you don't have)
For the icing
1/2 a stick of butter (4 tablespoons)
1 cup powdered sugar
1 teaspoon vanilla extract (or vanilla bean paste)
a few drops of milk (if needed)
Notice how tall it got in the middle? All the weight of rolling the cake squished the middle out. Redoing this recipe, I would definitely cut the middle into smaller strips.