Cinnamon rolls fresh out of the oven are simply irresistible. Add some raisins spiked with dark rum and a rum glaze for an alcoholic twist. From good to great, right? Well in my dessert-minded imagination, I was smiling as my teeth were sinking into one of these yeasty rolls. A smile-bite. I had such high hopes for this recipe, but my tumultuous relationship with yeast quickly squelched those dreams. When the dough did not double in size after the first rise, I knew something had gone awry. It grew - just not enough. Just like a proud parent turns a blind eye to their child's faults, I just crossed my fingers in a state of denial and proceeded rolling and cutting and baking away. "They'll be fine after I bake them," I thought as I consoled myself. My biggest fear was realized once they came out of the oven. They were far from the Cinnabon wannabes that I had imagined... more dense like store bought cinnamon rolls. Arg... that darn yeast! I'll get you next time!