Would you mind giving me some advice? I made these once and they were terrific. This time I want to make them for brunch for twelve friends at an event that is about 4 hours from my home. I have the option to totally make them there, starting the afternoon before I want to serve them. Or I can make the dough here form into rolls and then freeze them. Then pack them in a cooler and bake them the next morning once I'm there, or I could make the dough and pack it in a cooler and then form the rolls and proceed as usual once I'm there. The first time I made them with what I had on hand. This time I will make them with the sticky bun sugar and filling you suggested. It should arrive from KA flour today. They were GREAT the first time I made them and no doubt they will be better with the stuff I ordered from KA Thanks in advance for any thoughts on this. Sue you can use any of the methods you suggested with great results. Choose the method you feel will be easiest and go with it! Joan@bakershotline

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