Using a weak flour

Cinnamon rolls are a yeasted glutenous bread, so most cinnamon recipes will call for bread flour or high-gluten wheat flour (or a mix of all-purpose flour and high-gluten bread flour). High gluten flours allow the dough to develop a strong structure as it is kneaded. Cake flour, on the other hand, has a low gluten content and is typically used in pastries where denseness is undesirable.

When working with bread flour instead of all-purpose flour, there aren't many extra precautions to take; just focus on kneading to develop the gluten in the flour. Some bread flour recipes tend to be drier (because the water is sucked up by all those gluten strands), so you may need to adjust the dough hydration slightly. If you don't have access to high-gluten bread flour, you can make your own at home using vital wheat gluten and all-purpose flour. 1 cup of flour and slightly more than 1 teaspoon of vital wheat gluten can be combined. Sift the two together with a kitchen sieve and you're done!