I use this recipe from Sally’s Baking Addiction as the base for all my cinnamon roll variations even though it’s for a cake it works so well. I usually add about a tablespoon of citrus zest and one of Jamaican mixed spice in the dough (similar to pumpkin spice blends). This time I used the Tangzhong method for about 2/3 of the flour before starting the rest of the recipe. I also add about a tablespoon of milk (any kind) over each roll before baking. This will be my approach always! They were so light and fluffy.
