I've recently tried Peter Reinhardt's recipe for cinnamon rolls (Bread Baker's Apprentice). Though after the buns had baked although they were softer than unenriched loaf breads, it was pretty tough for a cinnamon roll. The outside was a little bit crusty, but I had only baked them for a little less than 15 minutes. I've tried making enriched breads in the past and I have always encountered this problem of a slightly tough crumb rather than the desired soft and buttery crumb.
I used bread flour, when I usually use all-purpose... So I don't know what I could be doing wrong.
Or is this cinnamon roll recipe meant to be this way?
Hoping for some advice or insight.