What is ideal hydration for soft rolls?
I'm trying to make cinnamon rolls. What's the ideal hydration for a dough so that it's malleable enough to roll and results in a soft & moist roll? I just tried a recipe that was more than 57-60% hydration. It was too wet to nicely roll. Some of the recipes I've seen seem to be 45% or so hydration (but this is when I convert volume into weight, so there's no telling for sure what the target hydration is) -- and that seems too dry to me.
What is the ideal hydration for this?