Cinnamon rolls best the day that they are made?
I usually make cinnamon rolls using rapid-rise yeast and they are ready the same day. They come out the oven moist and yummy. However, if there are any leftover the next day they are not as good. The texture is not the same. The roll is drier/harder, if that makes sense.
Are cinnamon rolls only best the day that they're made? Or, is there a way to extend the life of these delicious rolls at least for a day or 2? TIA