Lovely! Two questions: A question about the filling - I've wondered if adding pie filling enhancer or clear gel to the cinnamon/sugar mixture would help make it thicker and gooier, or if it would just taste weird. I already have both of those, and feel reluctant to buy a whole bag of something new when I don't make stuff like this very often. Par baking - the post about par baking cinnamon buns, freezing them, and then finishing them in the oven in the morning so you can have warm, fresh buns with minimum fuss is the best thing ever. I am a hero to my coworkers, my husband's coworkers, and my kid's teachers for providing mid-week miracles. Would the same technique in https://blog.kingarthurflour.com/2010/12/10/freeze-cinnamon-buns-in-20-minutes/ work for these towering buns? For 1 cup of sugar-cinnamon try blending in 1 teaspoon of Instant ClearGel before adding liquid. For these corkscrew like buns, the rolls need to be fully baked. With a par bake, the spires will collapse sideways as the par baked rolls cool. Frank @ KAF.

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