Brioche Too Extensible

Hey all so I’ve been working on refining a cinnamon roll recipe and the dough is behaving as if it’s too extensible, particularly after cutting during final proof. The cut slices from the rolled up dough log once set on the baking sheet relax quite a bit, and the outer ring of dough relaxes and spreads more than I’d like.   I’m reducing my hydration to try and tighten it up a bit that way, but wondering if there are any tips/tricks particular to cinnamon roll production that might help here. I’m rolling each successive try at this tighter than before and I really stretch and seal final edge of the dough tightly along the rolled up log but it still relaxes. I can write up the recipe if needed. General process is to mix in kitchen aid, rest 20min, mix speed 2 to near windowpane, then add butter. BF 2-3hrs with a Coil fold or two to arrange the dough, then overnight retard. Next morning roll out and roll up cold dough. Cut and proof. Flour is KA org bread flour. 

Thanks!

Scott