This was a basic Biscuit mix cinnamon roll recipe and this person changed the recipe and said "These are great. I changed the recipe a little, and the dough was extremely moist after baking. You may think it's still sticky when trying to roll it out, but it'll be perfect. When baking these, you'll want a slight golden brown on top." 
My comments and adjustments are in blue. 

DOUGH ADJUSTMENTS
2-3 Tbsp of Butter
1 cup of Milk (instead of 3/4 a cup)
3 & 1/4 cups of Bisquick (instead of 3 cups)
1/4 cup of sugar
1 egg

Roll out onto liberally floured (baking mix) surface, hands and rolling pin
Cut the rolls using string. Slide string underneath the rolled up dough, circle around the dough, and pull.

Bake at 350°F for 20 minutes (These will expand!)

FILLING

4 TBS - MELT butter, dough is so soft it will rip otherwise

1/2 cup white sugar

1/2 cup brown sugar
4 tsp of cinnamon

Drizzle melted butter onto dough

GLAZE ADJUSTMENTS

1 1/3 cups confectioners sugar

2 TBS milk
3/4 Tbsp of vanilla

The dough was so sticky I was sure that this recipe was a joke. I just threw a handful of baking mix onto the board ( I also used a silpat) and the dough was fine. I also rubbed  baking mix all over my hands. I kneaded the dough a little bit to incorporate baking mix from floured surface. 

I used a knife to slice rolls and that was difficult. Use string next time. 

Pressing on, I put the concoction in the oven and watched in horror as the rolls expanded past the edges of the large cookie sheet with butter and cinnamon sugar oozing out all over. 

However.... The result was  the lightest heavenly cloud of a cinnamon bun ever. The glaze was literally the icing on the cake. And I usually hate glazey things. 

Whoever made these adjustments is a baking alchemist. Kudos!