These look so good! One question though, for this dough and for any rolled dough that needs to be a rectangle, how do you do it?! I made three pans of sticky buns this weekend and the rectangle was impossible for me to achieve. I had to trim and toss dough to shape it before rolling the filling in. Is there some trick I don't know about? Or just more practice (I don't think my waistline can handle that much practice!). Thanks. I love the blog! Thanks for your kind comments. The way to shape a rectangle is - don't stress; manage your expectations. It's never going to be completely straight edged. Start with an oblong, roll and pat into a kinda rectangle; don't bother trimming, because what does it matter? People won't be looking at how even your filling swirls are; they'll just be licking their lips! However - if you're someone who enjoys this kind of challenge, try rolling on lightly greased parchment, cut to whatever size rectangle you like. Let the dough rest for about 15 minutes once it's rolled (so it has time to shrink to its desired shape, which it will inevitably do); THEN trim any edges. :) PJH

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