Cinnamon Rolls

I attempted this cinnamon roll recipe tonight with the follow adjustments:

• I halved the recipe because one of the reviewers said it could be easily done
  
• I used one part condensed milk and one part soy milk because one reviewer used all soy milk with no problem
  
• I used whole wheat flour
  
• I used only margarine-like spread

The results were pretty disastrous. The dough ended up being too sticky, a problem others had. I tried to add more flour during the kneading process. Sometimes it seemed I added too much flour but then I would keep kneading and it would get sticky again. This made it impossible to roll the dough out the way it needed to be rolled. And then the measurements for butter and cinnamon and brown sugar just didn't seem right. There was too much of everything but this may have had to do with my inability to roll the dough out all of the way.

I had a feeling I hadn't given the dough enough time to rise but I went ahead and put it in the oven. When they were finished, they were not chewy and nor did they look anything like that photo. They were still good, except for the brown sugar/cinnamon filling, most of which came out onto the pan b\c they were so misshapen and which was too sweet and buttery, as I predicted. And I didn't even use all of it!

Next time I won't half the recipe...and will use more flour. Maybe open a fresh packet of yeast. And actually include frosting. I don't like cream cheese frosting...and I wanted to show some restraint.

EDIT: I thought it was worth noting that these became much more delicious when reheated in the microwave. They were still not quite what I was looking for, but I have half of the batch in the freezer and I look forward to eating them soon.