Cinnamon roll dough
I have been making Cinnamon buns for about 2 years now. the problem I have is all of my dough recipes have the following problems, they get stale within 8hrs, the dough is bread like, I have yet to get a dough like a good bakery shop, I have tried a lot of recipes some dough recipes containing vanilla pudding mix, some using white or yellow cake mix. I was using bread flour as some recipes call for, but been have better luck with all purpose flour. but still there is something missing in my dough to get the fluffy soft texture as bakery shops get, any ideas to improve my cinnamon buns. I don't have my recipe in front of me, but it has milk, eggs, butter, sugar, salt IDY.