For Heather's question about flavors other than cinnamon: Rebecca Rather's bakery in Fredericksburg TX produces an orange version (recipe in her cookbook Pastry Queen) that uses a filling of 4 c Pecans, 4 c Granulated Sugar, 2 T Grated orange zest, 1 c Unsalted butter, melted; and a glaze using ¼ c Freshly squeezed orange juice, 2½ c Powdered sugar, sifted, 1 T Grated orange zest. I have used poppyseed/almond and almond fillings. For P/A filling: ¼ c Butter, melted, ½ c Milk, ⅓ c Poppy seeds, 2 T Sugar, 2T Almond paste, grated, ½ c Chopped almond slivers, 1 tsp Grated lemon peel. For almond version filling: ½ c Butter, melted, 3 T Sugar, 3 T Almond paste, grated, ½ c Chopped almond slivers. Glaze for both: 4 T Butter, softened, 1 c Powdered sugar, sifted, 1 T Lemon juice, 1 T Almond extract.

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