Why are my cinnamon rolls tough and dry?

I have been using a bread machine to help me make cinnamon rolls. I know the yeast is good. The dough raises once in the machine, I take it out, knead it a little, then rest it a little, then roll out a rectangular shape, and sprinkle on the cinnamon and so forth, roll it up tightly, and slice thick slices and let raise for 45 more minutes. Then I bake them at 350 degrees for 15 minutes. The rolls turn out very lightweight, barely brown on top, and tough, especially once they cool off. I use a sweet bread recipe I found on the internet, even use an egg in it. I want a cinnamon roll like Paneera Bread Company makes...tender, heavyish, melt in your mouth, not tough and chewy. Any ideas?