These turned out fantastic. Followed every step and used only 3% milk instead of whole or half and half. The end pieces have less coils and popped out a bit during baking but still fine. It was just an imperfect rectangle. The frosting recipe will make A LOT but that is the cinnabon experience. They serve your rolls in a bowl for a reason hahaha. I used live yeast, heated the milk to 110°F, and added a little sugar to activate them. I kneaded the dough by hand. It was a lot of work but so worth it.
