Cinnamon Rolls

Hi.

Been trying with varying success to make a good cinnamon roll. Have been using a dinner roll recipe, adding butter, brown sugar, and cinnamon.

Last night I made the new cinnamon roll recipe on Smitten Kitchen.

They were very good, and pretty simple. But (and here is my struggle) they came out pretty bready. As in they were like a dinner roll with cinnamon and sugar. I want a spongier, more… cake-like, maybe… texture.

i did ferment them overnight. I used KA AP flour. Maybe should have used white lily. But when I went to roll out the dough, it at first broke, as though there wasn’t enough gluten development. Then I kneaded it a bit, maybe 2 minutes. After that, it held up to being rolled.

Is texture all, or even mostly, a matter of handling? Or does this dough perhaps need further enrichment? I’m willing to tinker, but I’d like some advice as to how.