This is one of the best cinnamon roll recipes I have ever tried and I have been trying them for more than 50 years!! But I have always had a problem with the fact that homemade yeast goods get stale so quickly! Twenty-four hours and that is it for any recipe I have ever tried. A catalog house I have ordered from over the years introduced me to Lecithin as a solution to this. Lecithin is a soy product that helps dough retain moisture. I bought their lecithin granules and liked the way all my yeast goods stayed fresh. But some recipes bake faster than others and the lecithin granules don't melt fast enough so I quit using them except for larger dough projects. The I found LIQUID LECITHIN! What a wonderful difference this makes! Even 3 days later, my cinnamon rolls as still soft and sweet. My advice is this: after you melt the 4 tbls. of butter, thoroughly mix 1 tabls. of liquid lecithin into it. Liquid Lecithin is very, very thick so give it some time to get out of the bottle. The rest of this recipe goes as posted. What a great treat you will serve your family! I but liquid lecithin at my local Vitamin Shoppe but I know there are sources on the internet. I hope you will try it!
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This is one of the best cinnamon roll recipes I have ever tried and I have been trying them...