I guess I am a cinnamon roll rebel. I bake mine on a sheet so they have independent shape and I only drizzle icing over them so the sweetness doesn't overpower. I use a sourdough recipe with AP unbleached flour and they are large, soft and flavorful -- sounds like they stay softer too. My favorites are to include orange zest or to add chopped pecans and dried cranberries to the filling. I freeze leftovers and use the parchment squares to separate them and for reheating in the micro. I haven't tried tangzhong bread yet -- have you ever combined it with sourdough (obviously not heating the starter).

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