Alton Brown's Cinnamon Rolls Too Brown
I followed Alton Brown's "Overnight Cinnamon Rolls" recipe (I can't put link here apparently). Everything seems to have gone well (dough always doubled in size, etc.). Problem is when I cook it. The rolls come out dry, too brown, and crusty. Any suggestions what I can do?
Here are my thoughts:
- Use margarine instead of butter
- I've dropped the temp from 350F to 320F, but they still came out brown
- Would adding gluten improve the texture and taste? I want something soft and chewy, like Cinnabon's