Hi Diana, we're glad to hear this recipe might help you recreate something delicious from your childhood. We haven't tried baking this recipe in metal coffee cans or molds, but you're welcome to give it a try if that's how you prefer your sweet yeast breads to look. The number of cans it will fill depends on the size; fill the cans about 2/3 of the way before the second rising. You'll want to leave the tops uncovered and adjust the baking time based on the color, smell, and sound of the bread when you knock on it. The internal temperature should be about 200-205°F when it has finished baking. Keep in mind you'll want to use a can/mold that's food-safe as some coffee cans have lead solder. Good luck! Kye@KAF

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