Huh. I've always make the cinnamon rolls without the glaze, and just added frosting before each serving. Even filled with brown sugar, they've never dried out, and they often sit out covered in plastic for a few days because we're a small family. I bet you can get away with sugar in the middle as long as you don't add it on the outside. Or maybe it's because I add butter in the middle as well? (Mine is a whole wheat challah dough filled with butter, cinnamon, and brown sugar: yum. I think I'll make some right now!)

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