I know it´s common to occur when we bake artisan breads. The breads, specially those with sugar added in high proportions turn hard and not ok for ready instant consume. We need to turn back breads to the oven...or in your suggestion, replace sugar by only the Vietnamese cinnamon, it works well and breads turned most softly after they´re cooled!! I love to test lots of different fillings on these sweet rolls. Recently i´d tested peanut, crushed honey roasted peanut with peanut butter filling and peanut butter with fondant to glaze on top...SUPERB!! Another nice variation on that pumpkin rolls is to add papaya pulp at dough and fill with papaya cream plus Brazil Nuts...hummmmm! Deliciousssss!

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