Flour Protein Content for Sweet dough
I'm currently using an all purpose flour with 11.5% protein content for a dough with this baker's percentage formula.
What would the ideal protein content for this type of dough be?
I seem to be having problems making cinnamon rolls with this dough. I mix it to an advanced mix, then throw in the butter and sugar in stages. Dough is completely developed. I then bulk ferment 41 degrees overnight. Then it is rolled to 1/4 inch thickness, layered with melted butter and mixture of brown sugar and cinnamon.
I bake these freestanding, IE not touching eachother's sides. When these are fully proofed and finished baking, the dough seems to collapse, leaving air in between each layer on the cinnamon roll. I think I should either be using higher protein content flour or bake a little on the darker side to get things set. Thanks!