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 use AP flour, whole egg, and about 50/50 scalded milk and warm water. Would it help to use whole yolk, less water, and perhaps bread flour? I've included pictures at various stages. My customers like the product, but I want it to present better. Any comments are welcome. Thanks