Yeast may seem like a pretty minor part of a cinnamon roll — most recipes call for a rather small amount, but yeast plays a big role in baking that roll! A trait that is very associated with a great batch of cinnamon rolls is that delicious light and fluffy texture. You want a roll that perfectly puffs when baking to give the roll a nice dome shape.
Whether not rolling the dough out thin enough, or not kneading the dough for the right amount of time, this can make a big difference. Dough should be smooth on the surface after fully kneading, which means the gluten structure is well developed.
Cinnamon rolls can seem like quite the task when you are making them from scratch but, in reality, if you follow the correct steps and know when your dough is done mixing/kneading, then you will have delicious cinnamon buns with the perfect texture. Over mixing/kneading can cause a tough cinnamon bun texture.
Dough needs proofing time for the yeast to grow, giving the bread a nice texture and flavor. Most doughs are best when they are double proofed. Let the dough rise in a warm, moist environment.
Cinnamon rolls call for "rich" ingredients like butter and eggs, so, you have to make sure you don't cut any corners on quality with those ingredients.
Are your cinnamon rolls too doughy? It could be because you packed them in the pan too tightly. This results in them getting super crowded as they rise and sometimes pushing up like volcanoes while they bake, making them doughy and dense in the center.
Why go to all the work of making homemade cinnamon rolls only to add cheap cinnamon? On the other hand, Ceylon cinnamon is from the cinnamomum verum tree and is considered a sweeter cinnamon that is perfect for desserts, and in this case, for the best tasting cinnamon rolls.