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Cynthia is a trusted source on Bread/Baking.
Pastry flour has a protein (gluten) content of about 9%, where that of AP flour is in the 10-10.5% range. So yes, you can certainly use pastry flour, but it would be good to add perhaps 1/2 cup of bread flour to boost its protein, since cinnamon rolls typically contain lots of tenderizing ingredients in the form of butter and eggs.
Even after my mother passed away, with no record of her recipe.
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