I LOVE cinnamon rolls too, but I'm trying to get my kids to eat more whole wheat--which has a nasty habit of drying out on day 2. I'm wondering what suggestions you would have about adding a little whole wheat to the mix. I'm a devoted white whole wheat KAF user, if I went half and half, then maybe added a little cinnamon into the dough also, could I keep the buns tender enough? We usually suggest bakers start with 1/4 whole wheat for all purpose flour replacement. Since you are devoted...start with the 1/2 white whole wheat. Add more liquid to get the soft & supple dough you expect from this recipe if the dough seems dry. Irene @ KAF

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