I just went through my blog posts (thank goodness for the search bar). I’ll admit that I’m really bad at baking stuff…especially things with yeast! I don’t know if it’s me or fate, but this turned out to be (kinda) disastrous. Okay, I might be exaggerating a bit…but I’m sure it wasn’t supposed to turn out like it did.
Probably not leaving enough proofing time was the issue! And maybe too much flour when rolling the dough out. The instructions say to use a 9 inch baking dish (checked). I think, when placed in the dish, the individual rolls are supposed to expand and touch the sides. Mine clearly didn’t. I was in a rush and proofed it the warmest room in the house, only for 30-ish minutes.
I need to work on my cutting, rolling and evening skills.
The verdict? I think I failed! Too much flour and rushed everything. I’m definitely going to try making this again. Perhaps a mix of whole wheat and regular flour ? Lookout for take 2, coming soon!
Find the recipe here via Amy’s Healthy Baking.
Tiffanie's Chalkbored Kitchen 
Oh no!! I’m so sorry the cinnamon rolls didn’t turn out for you Tiffanie. By the looks of your step-by-step photos (and that’s great that you added them — they’re so helpful!), it appears that your yeast wasn’t active, which is why the rolls didn’t rise. This could mean two things: (a) the yeast had expired or (b) the milk was too warm when the yeast was added and “killed” the yeast. Also, I have the best luck with cinnamon rolls when I use Gold Medal whole wheat flour. Other brands don’t always rise as much. And my trick for cinnamon rolls with uneven heights is to pat them down with my palm after placing them in the pan until they’re the same size. :) Hopefully your next batch turns out perfectly!