This pretty much nails it, especially the bit about gluten development. You’d really have to work this dough to make it springy (which isn’t what I’m after in mine). They’re more moist than your typical dough. And a lot of dough recipes don’t call for vanilla, which is a good addition imo.
Vanilla pudding mix in the dough for cinnamon rolls.
For the brown sugar cinnamon filling, sub some of the sugar out for honey. If you pick a honey with a unique taste, anyone who has them will be unable to pinpoint what makes yours so good.
Ukraine needs different weapons than what we send Israel even if I agree with the sentiment.
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