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ISO: Cinnamon Roll question

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I have the hardest time with cinnamon rolls. They come out of the oven hard. I've tried several recipes, all with the same results. Any ideas? Am I over-proofing or what?

Rather frustrated with my cinnamon bricks. They could seriously injure someone or break a tooth a least. how do you keep them soft? The latest recipe I tried had plenty of milk and butter, the oven was a typical 350. They looked good. ?????

Any thoughts?
MsgID: 0211794
Shared by: Katie/IL
Board: All Baking at Recipelink.com
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