This morning I made the Quick Cinnamon Rolls from Baking Illustrated. I'm a subscriber to the Cook's Illustrated magazine (the same people who wrote this book) and I have to say that the baking geek in me loves the way in which they go about creating recipes. The explanations of how they came up with the recipes are always 4-5 times longer than the recipes themselves, which means you learn a lot when you read them through.
This recipe was no exception. For starters, I learned that really awesome cinnamon rolls can be made without the pesky 2 or more hour rise required when using a yeasted dough. These are made with a biscuit type dough which requires no rise at all but puffs up into a light, airy roll almost like magic. I also learned that a short knead of biscuit dough lets the gluten develop just enough to make the rolls hold in enough air to rise high during baking without collapsing.
At any rate, these were given 2 thumbs up by Pete and I agree, they were mighty tasty and I'll be making them again.