Make ahead option: instead of letting the dough rise, wrap it tightly with plastic, and place it straight in the fridge. On the next day, remove from the fridge and proceed with step 11 below.
Instant yeast: you can sub for active dry yeast, as long as you first proof the yeast. Mix the yeast, warm water, and sugar in a bowl. Let the mixture sit for 5 to 10 minutes until it blooms. Then add the rest of the ingredients to the bowl and proceed normally with the recipe. Rising time might be longer than when using instant yeast.
Butter: sometimes I use melted butter for the filling, and other times I use room temperature. If I have room temperature butter sitting on the counter I will use that instead of melted butter. But if I forgot to remove the butter from the fridge to let it soften, I just melt it in the microwave. The melted butter will make a more “runny” filling that might leak out a bit once it bakes, unless you refrigerate the rolls.
Make ahead: This dough is super versatile. You can make the dough ahead of time two different ways:
Freeze: you can also freeze the dough and the filling both as indicated above, but let it thaw in the fridge for a few hours before shaping or baking. The dough will freeze well for 1 to 2 months.
Variations: fill the rolls with jam, instead of the cinnamon filling. For the glaze, you can add citrus zest.
Rising time: to speed up rising time you can use Rapid-Rise yeast, which takes about 10 minutes each rise. Or do the following: pre-heat your oven to 200ºF for about 5 minutes. Turn it off. Cover the bowl with the dough with a damp towel. Place the bowl in the slightly warm oven. Check again in 10 to 15 minutes to see if the dough has risen.