Thank you for writing about this topic. I've made cinnamon rolls and butter rolls with yeast and they both are as hard as rocks if not eaten within practically an hour. I've been searching on the Internet for awhile for the reason why this happens. (And why don't cinnamon rolls dry out if you buy them from grocery stores or bakeries?) I'm going to try this recipe out. I hope you've found the solution because I'd love to make more cinnamon rolls.

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