How to make my cinnamon rolls less bready?
This is borderline unclear what you're asking but I'll take a shot at it. Cinnamon rolls are made using a fortified yeast dough. Fortified means that there is butter/shortening and/or eggs added, which slow down the yeast action. 

There are a few things that aren't right with what you are doing. 


you are using self-rising flour in a recipe that is supposed to be leavened by yeast. Self rising flour is usually lower in gluten content and contains leavening agents. You want to use regular flour so you get the right gluten content, also you may not have the right acid balance for your self-rising flour which could lead to the leavening agents not working and adding off flavors. You don't need the leavening agents if you are doing it right
too much yeast: I think you aren't adding 25oz of yeast, but if you are then one packet is enough! 
I don't think you have the right balance between moisture and flour. Your recipe has 1 cup of water and milk to 3/4 cup flour, this will make a batter, not a dough. You need to at least triple the amount of flour
too short a rising time: 30 minutes is simply not enough time for the yeast to work. You need to wait until the dough at least doubles in size, which usually takes between 1-2 hours. You need to aim for the amount of rise, not a time as there are many factors which can affect this. If it's not rising at all then you've got dead yeast - either it's gotten too old, been exposed to too much heat, or exposed to salt


I suggest you start with an entirely different recipe as the one you have put up has a lot which needs to be fixed. Given that there's not nearly enough flour and you are not proofing it anywhere near long enough I can't see you getting a decent result.