We really liked Mrs. L's recipe! The rolls came out nice and soft (and stayed soft!!) and had a good balance of cinnamon. I ran out of white flour so the majority was whole wheat pastry flour and it was fantastic. The wheat didn't weigh them down at all. Key differences from some of the other recipes: shortening instead of butter, white sugar instead of brown. We've still got more recipes to work through before we declare our favorite - but I definitely recommend these!
(In order to have our cinnamon rolls freshly baked in the morning we freeze them right after they are rolled and cut. Pull them out of the freezer right before you go to bed - still keep them loosely covered so they don't dry out - and then pop them in the oven in the morning. I've done it on every recipe we've tried and it's worked great.)