I made these and it took me a bit longer than 90 minutes, though prep time was short. The cinnamon roll was moist and soft, and kept soft after sitting on the counter for a few hours. You can just warm them up in the microwave. Also, this recipe makes an excess amount of filling, but it oozes out during baking and makes a great sauce on the bottom of the pan. Also, because of that, use a 13 x9 pan. Works very well. More modifications: -Doubled the cinnamon -Let the rolls rise for a little more than an hour until they actually doubled (could be my weather or my yeast) But I followed everything else to a tee and it was great! I might try browning the butter next time, found the idea on a blog.