Enriched dough swirled with a buttery-sweet-cinnamon goo! These are classic cinnamon rolls. Make the rolls up to 1 day ahead, refrigerating the dough. OR, freeze the rolls in their baking pan right after rolling. Complete the final proof when you transfer the rolls from the freezer to the fridge, for an overnight rise. Sweet yeast dough is lightly adapted from Claire Saffitz (Dessert Person), filling is adapted from Stella Parks (Bravetart).