This is a traditional recipe for cinnamon rolls, using yeast for the dough, a rolled in filling with the cinnamon, and a cream cheese frosting. It's rather complicated but the good part is, it's designed to be made the night before and then just baked in the morning. Even the frosting is made the night before.
My biggest concern is the yeast -based dough. It adamantly requires "instant yest", not quick-rise or Rapid Rise and not an active dry yeast, with the preferred brand being SAF. SAF is only available online and I prefer not to buy yeast online since it shouldn't sit around for a long time (it becomes less active). It calls for using a stand mixture with a dough-hook for kneading for a very long time until it reaches "window-pane" development, which I've never been very successful at. And, a lot of comments talk about how much trouble they had getting it to work. One individual mentioned that fat (in this recipe, melted butter) inhibits gluten development and recommended adding the butter farther into the kneading process instead of at the beginning.
Anyway, a lot of comments also said it was fabulous, and it is a traditional recipe and one that can be made the night before, so I figure it's worth considering.
As I often do wtih Serious Eats recipes, I'm not copying the recipe but instead am providing a link to their website: