I made this last night and it came out great! (wish you could post photos here) I made the following substitutions b/c it's what I had on hand: 3 1/2 cups all purpose flour 3/4 cup whole wheat flour 1/4 tsp nutmeg + 1/4 all spice for the 1/2tsp ginger 1/2 cup milk (replaced all water w/ 1% milk b/c I didn't have dried milk as mentioned in a previous review) Filling: For half the cinnamon rolls:1/2 cinnamon sugar spread like recipe dried cranberries chopped pecans The other half I used Trader Joe's Almond Cocoa spread (like nutella) and added chopped pecans. Glaze: 1/2 cup Fat free sour cream 5 TBP powdered sugar 1 TBP maple syrup I used my dough hook for the first time and I'm glad I did b/c it the dough was stiff w/ just 1/4 cup milk. It took me 1/2 milk. The first rise was slow and it took 2 hrs for it to double. I filled my dough w/ half Its cold here in MI so I shaped filled and shaped my rolls and left them on the warm electric oven top to rise overnight. They "poofed up" nicely and into the oven they went this AM! Glazed after 10 mins and it was delish!

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