Difference Between Adding Softened Butter And Melted Butter
I'm thinking of making cinnamon rolls. There are two categories: those that start from a basic brioche recipe where you add softened butter to the already-mixed wet & dry ingredients, and those that add melted butter to the mix with the wet ingredients, or shortly thereafter.
I know the ostensible reason for adding butter in the classic brioche way is to enhance gluten development. But I'm wondering if it makes a big difference in the long run. Especially in the case of cinnamon rolls, where the focus is going to be on the cinnamon -- and the gooey cream cheese frosting.
Does the difference in how you add butter to a dough make a big difference in the product?