ABSOLUTELY FANTASTIC!
That being said, these are more of a caramel roll, and a little less of a traditional cinnamon roll. I would recommend the Clone of a Cinnabon recipe if you want a traditional cinnamon roll.
Also, I used regular milk instead of the powdered milk and they came out great. However, I needed to add quite a bit more flour to make the dough workable. I think even without the addition of regular milk, it may have needed more flour .
The Dough is hard to roll. I recommend following the instructions and simply patting into a rectangle. This way the dough will stay soft also. I patted into approx. 12 by 6 rectangle, which made 12 rolls.
I think doubling the caramel sauce would also be good. And, I cooked the sauce only 1 minute as another suggested, which was a good idea. It kept the sauce softer. Don't know that I would ice these, although I did consider it. Next time I think the double caramel sauce will suffice in keeping this a traditional caramel roll.
I used a little more than 1 tsp of yeast. I don't know why all cinnamon roll recipes say that the dough will rise in 30 minutes. Mine never ever do. It usually takes 2 hours. However, I recommend BEING PATIENT. The last 2 times I made Clone of Cinnabon, I got impatient and tried sticking the dough in a low heat oven, and it ruined the dough.
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