I've got a quick question about these related to freezing. I know I can freeze them in the pan after the first rise, but would it be even better to freeze the log whole, then when ready to use, thaw the log and proceed from there with the cutting and second rise? I wondered if maybe freezing the whole thing intact would keep it fresher, plus it would take up less space in the freezer. And BTW, thanks for including the kneading time in your recipes, PJ. Even though I bake a lot, I'm still usually unsure how long to knead in my KA just based on visual clues. So I really appreciate when you tell us how many minutes it took you! Emilie, that sounds like a good idea, freezing the log whole. But can I suggest - instead of brushing with milk and sprinkling with sugar, flour and cinnamon, try just sprinkling with a couple of teaspoons of cinnamon. I think the rolls will hold together better; no telling what freezing then thawing will do to that sugar/milk mixture. And anyway, he topping on these is so sweet, you can get away with no sugar in the filling (in fact, I prefer them this way). I'd also suggest cutting them while still partially frozen, so they retain their shape. Give it a try, and good luck- PJH

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