Yum. I am devoted to cinnamon rolls. And must agree- eggs, bread flour and potato water join hands and make a wonderfully soft dough! One idea I had that seems to work well is to roll the dough to length and then stretch it width-wise until it threatens to tear, (this often requires a few "rest stops" for the dough to relax) then I spread my filling on the newly increased surface area. More surface to fill=more filling= happier me! It also equals more twists to unravel! ;) Every Friday before Shabbat, I double my family's challah recipe and turn the extra dough into cinnamon rolls. The young man I give them to is now moving across the country and as a final send off I want to make sure he has moist cinnamon rolls as an incentive to safely make it to each state . I am counting on your tips to save the day!

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