I recently read on the King Arthur Flour baker's blog (amazingly fantastic blog to read, incidentally) that a potential solution to the problem of cinnamon rolls drying out could be to not use sugar in the filling. I know. It had never occurred to me to NOT put sugar of some kind on the inside of the rolls. I tried it. It worked, I think. I used strictly melted butter and some Vietnamese cinnamon (note to self - get some more of that!) on the inside of my refrigerator roll dough (with a little added sugar in the dough), frosted them with caramel frosting, and they were fantastic. We never missed the sugar in the filling. I'd like to say that the lack of sugar in the filling kept them from drying out, but they weren't around long enough to find out. The girls are cinnamon roll aficionados, and I have apparently passed the test.
