After looking over this recipe and reading it's reviews, I decided I was feeling adventurous enough to take it on. This is certainly not a typical cinnamon roll recipe, from the ingredients right down to the rising pattern, so I knew that deferring specifically to how it's written would be my first step. I made sure not to use fat free evaporated milk and I used olive oil, not vegetable oil. Olive oil in baking often produces wonderful results, I have found. I did not find the need to add extra flour. 5 cups was perfect. I've no doubt adding extra flour would have affected my results. Note that I missed the 'cook's note' at the bottom of the recipe upon first review, so popped the buns straight into the oven. I must say we enjoyed the results, finding the rolls moist and delightfully flavored. The most remarkable thing about this recipe is how moist and delicious the buns were still, a few days later (only two of us in the household). A typical cinnamon roll will only last a day before becoming stale. What a delightful surprise this recipe was.
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After looking over this recipe and reading it's reviews, I decided I was feeling adventurous...