Hi Beth, we're sorry to hear this recipe didn't turn out the way you expected! Without a little more information, it's hard to determine exactly what contributed to your very dense and sour cinnamon rolls, but one possible factor could be how you measured your flour. For best results, we recommend weighing your flour, or using this method to measure by cups. It's easy to add extra flour when measuring by volume, particularly if you happen to scoop your flour into the cup, so this will help ensure a lighter result. As far as the sour flavor goes, if the dough proofed for the designated times at very warm temperatures (over 80°F), this could have contributed to more sourness, and may also have contributed to the denseness. If you're aiming for a less sour result, you might consider substituting Unbleached All-Purpose Flour for the Whole Wheat Flour called for in this recipe and allowing the rise times to occur at a cooler temperature (73-74°F). I would also recommend baking the same day if you're looking for less sour flavor. Adding the optional teaspoon of yeast to this recipe is another way to develop a lighter textured and less sour cinnamon roll. 

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