Hi Chas! This recipe certainly can be made with all purpose flour instead of bread flour, however you will find that the cinnamon buns are not quite as high rising or chewy. For this reason, we would recommend bread flour. If you did make this switch, I would recommend reducing the liquid called for in the recipe by about 5g or 1 teaspoon for each cup of bread flour substituted for all purpose flour. Happy baking!

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