Although the finished product of this recipe was amazing, I did have a few small issues along the way. I don't know if it's just because I made these by hand (without a bread machine), but I had to add A LOT of extra flour to make this dough manageable... at least a 1 1/2 cups. I didn't have enough white sugar for the filling, so I used half white and half dark brown sugar, though I thought most cinnamon roll recipes called for brown sugar anyway. I found that I didn't need quite as much butter (the butter that is spread on the dough before the sugar) as the recipe called for. Also, the amount of cinnamon seems like way too little, so I doubled it and the cinnamon content came out perfect. The only other issue I had was that some of the butter/sugar leaked out of the rolls while cooking and candied in the pan so the bottoms of some of my rolls were kind of hard, but still good. I only had to bake mine for 15 minutes before they were perfect, and they were soooo good. I'm only giving it 4 stars because of the small modifications I had to make.
EDIT: I just thought I'd let everyone know, if you're having problems with the sugar crystallizing on the bottom of your rolls like I did... then try just mixing the butter/cinnamon/sugar together before spreading it on the dough, instead of smearing the butter on the dough first and then sprinkling on the spices.
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