For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy.
I've been baking my buns from this BBC good food recipe https://www.bbcgoodfood.com/recipes/chelsea-buns. I've tried increasing the milk content by 5% and then by 10% and whilst its a little closer to what I want, the texture is still a bit dry and crumbly.
I was thinking about reducing the baking time or temperature, but I'm not sure.