I haven't found my 'holy grail' cinnamon roll recipe, yet, but I'm still looking.
I have found that making sure not to overcook them is key. You want them done, but not over done, so they're nice and soft in the middle.
I've had good results just using a nice soft roll dough, slathered with a mixture of cinnamon, sugar and butter and rolled up to slice, tastes really good. Top it with a bit of confectioner's sugar icing, YUM!
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist