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Thanks for your thoughts. I'll give the bread flour a try. I had thought that the extra gluten would make them tough, but never considered the structure factor. I'll keep experimenting.

I own a small coffee shop and bakery. I'm in search of the perfect cinnamon roll. I have a pretty awesome recipe and make several thousand a year, but they always shrink after baking. Is there a way to keep them "puffed up" as they cool. I currently use a recipe with potato as an ingredient. I...