I had been eyeballing this recipe for weeks and today's brunch was the perfect occasion! I was worried about the awkward rising timing for a brunch, so I made the dough on Friday, rolled/shaped it Saturday, then covered and fridged it. Sunday morning, I brought it to room temp and baked it with multicolor sparkle sugar. No adverse effects from the extra overnight in the fridge. Got rave reviews from my semi-foodie mom group! I made it in a 9x13, rolled up in the middle, as I don't have any rounds of the right size. This seemed to work fine, although without having a pan edge around them, the outer lower edges were much darker than the lovely risen golden coil in the middle. Next time, I think I'd roll a looser spiral so that when it bakes, the inner edges would just meet and result in a flatter, wider spiral rather than one that peaks in the middle. I baked it for 2 minutes less in the 9x13, and if I rolled it in this manner, I'd hope to cut a few more minutes off and get a more overall lighter golden color. I'd also tuck the plastic wrap in next time; I just covered the pan tightly, but the extra air probably dried out the edges a bit. Good improvisation, Lindsay - thanks for your feedback, and glad it worked out well for you. PJH

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