Back to the honey and Signature Secrets ideas PJ. I think this may be helpful, even though honey is hygroscopic it is sweeter tasting than sucrose so you can use less of it than sugar to achieve the same sweetness in your dough. The liquid nature of honey may also help, but I am not sure of this. I use potato flour in my cinnamon buns like your recipe calls for. I haven't tried Signature Secrets yet in the cinnamon buns, but next time I will. I have been going for intense cinnamon and vanilla flavor so I use Vietnamese cinnamon in the bun filling and Tahitian vanilla (a good dose of it) in the glaze. I freeze the buns that aren't going to be consumed the first day and thaw them out as I need them.

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