Masterpoonhunter, since you're a science type person, you might be interested in how the gelatinization of starch results in superbly soft cinnamon rolls, that stay soft for days:
https://food52.com/blog/25981-why-k...medium=SocialMarketing&utm_campaign=Editorial
https://food52.com/blog/25981-why-k...medium=SocialMarketing&utm_campaign=Editorial








