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Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
Salt: Flavor.
Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
Butter: This is a rich dough, meaning it has fat to help guarantee softness.
Egg: Like butter, egg promises a softer, richer dough.
