I used the sugar/cinnamon substitute for the filling but it came out way too liquid-y. Is the water amount correct? (I weighed out the water before pouring it in as it was such a small amount.) Guess I'll have to try the KAF cinnamon filling--or maybe confectioner's sugar instead of granulated (would the cornstarch thicken the filling a bit)? The aroma from the baking sticky buns was irresistable, and they were super-yummy! I may try rolling in more topping mixture with the cinnamon filling next batch--more gooey goodness! And I put a circle of baking parchment in the bottom of the pan--no problem turning out the buns from the pan. Last comment for the reader planning to freeze the dough; Once I put some unbaked bread dough in my deep freeze which is colder than the freezer compartment of my refrigerator. It killed the yeast, dough wouldn't rise after thawing. Not sure what temp will kill yeast that's been activated. (Yeast still in the package is dormant so I think unproofed yeast is more forgiving of low freezing temps.) Anyone with more info?? Julia, here's what our test kitchen director, Sue Gray, says about freezing yeast doughs: "Freezing does kill some of the yeast in dough, but it will usually still rise, depending on how many freeze-thaw cycles the dough goes through...It might be a bit slower to rise due to this. It's best not to use a self-defrosting freezer, too, for this reason. One caveat--If the dough has been extensively fermented, it is more likely that the yeast will be killed by freezing--so I would not try to freeze dough after it has been refrigerated for several days, as the no-knead doughs are. If you are making dough to freeze, it is best to allow just one, shorter rise, shape and freeze." - PJH Julia, sorry, I must not have been clear - if you use the sugar and cinnamon, you DON'T use the water - that's only with the Bakers Cinnamon Filling. Sorry about that! PJH

• Reply