Pretty close. I think any points deducted were on my end rather than Woe's.
SO, after calming Sam down who was crying after I yelled when I was showered with diet Coke (at least it wasn't my last one -- that would have been a major melt down (by me)) --ASIDE Did you know Sam actually cries "Boo Hoo Hoo!"? The kid hasn't spoken a word since he was 2, but when he cries, "Boo Hoo Hoo!" comes out. Very strange.
Anyways, the buns/rolls come out of the oven and I slather them with cream cheese frosting.
Woe is perfectly correct when she says the buns will soften up a bit (and taste much better) when you let them sit for awhile when they come out of the oven. I am not a patient person and had one right away. It wasn't bad, but it tasted and had the texture of being 'healthy' (and I think I violated some tipping point ratio of whole wheat to regular flour for baking). About 20 minutes later the rest of the crew tried some and raved about how good they were, so I tried another. What a difference! The flavours mellowed and became 'less serious'(I think it was because the molasses wasn't as noticeable)and the texture softer.
I am interested in trying these again (without the help of the crew), when I have working equipment and the correct ingredients, because I am curious how they are supposed to taste.
OTHER NOTES: Don't skimp on the butter when spreading the dough before the brown sugar and cinnamon. The ones that Kate buttered were tastier than mine because I tended to be very stingy (again, forgetting that the dough had much less butter than my usual recipe so I could afford to splurge abit on the filling). Sam preferred his baked cinnamon buns in salsa. YMMV