Why is my dough soft?
I made cinnamon rolls for the second time this week and the second time I made them I used a slightly different recipe, but the cinnamon roll dough came out much different. The second time I made the dough after I let the dough rise it seemed so much softer and less firm. I was wondering if by chance the less firm dough is artifact of a different recipe or from letting the dough rise too long. They came out fine as an end result, but I just found that when I was handling the cinnamon rolls before I placed them in the oven they were substantially less firm and more floppy.