Thanks for the quick response, PJ! I needed that since my time was growing short..... I did complete the recipe, but it left me with a few questions. Since I assume there are others like me that read through the blog questions looking for my answers before I bother you all again, I decided to just ask here instead of calling. As I started putting together my sticky buns, I realized I wasn't clear as to whether the filling and sugars listed in the original recipe were intended to be used for each pan or each full 3 pan recipe?? I went with the concept of 1/3 of the filling recipe for each pan since 1/3 of the dough went in each pan, but it was VERY thin with lots of gaps so I made more and continued on. With the sticky pan prep, I decided to use 1/2 of what was printed for each pan - assuming it was supposed to be 1/3 since I was trying to have a little extra sticky stuff. With my extra added cinnamon filling, it was perfect. As for the sticky, it seemed to be very little to me making me wonder if it was actually supposed to be per pan??? I feel stupid to be so confused, but the dough makes 3 pans so shouldn't the other parts of the recipe also? But with that assumption, I didn't have good luck. Question #1: Which was it supposed to be? And most importantly to my future sticky bun attempts: I really wanted gooey syrupy topping so to achieve that, (question #2) which ingredients would I increase and which would I decrease? Also, I don't use nuts for my own buns. Does extra sticky bun syrup bind up the gooeyness? I hope that made sense and will help others also. Thanks so much, as usual, for these blogs. They have given me successes that surprise even me! - and I KNOW I owe that to KAF owners/employees! You ALL rock! Suzanne

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