I didn’t have bread flour and I know it’s pretty important. I read somewhere that you could mix cornstarch into regular all- purpose white flour to increase the protein or help keep the gluten from getting tough or something? but I couldn’t find the ratio so I just guessed. I filled roughly half a 1/4 cup measuring cup with cornstarch, topped it off with all-purpose white flour and then put the remaining 2 3/4 cups all purpose flour in. I don’t know what the recipe is actually supposed to be like since I’ve only made it that way but they were by far the softest cinnamon rolls I’ve had even 2-3 days later (sealed in an airtight container of course and reheated for 30 sec in microwave before eating). I did finally find the substitution ratio online and it says “Remove two tablespoons of flour from each cup of flour, and replace it with two tablespoons of cornstarch. Sift the mixture together well.” I also made them at 5,600 ft elevation in a 74’F kitchen (cooler I know but winter homestead with a wood burning stove) and the warm damp cloth over plastic wrap to help it rise was A MUST! so SO helpful. Hope this works for everyone else!
