Can some of your other products be used as the inside? Bakers cinnamon filling? Sticky bun sugar? What about an Almond flour maybe Frangipane type filling, or even your chocolate filling? Inquiring minds thinking of possible options. Just in case this turns out to be my favorite Cinnamon/sticky bun recipe in life. LOL I grew up in the outskirts of Philadelphia pa, and there the buns are put into a pan with a sticky sweet syrup with or without nuts or raisins as you wish, and then once baked they are flipped, letting the syrup drip all throughout the buns. But in the more recent years I have watched these baking shows to find that there are lots of this style of bun that I never knew about and I have not seen any of the flip with syrup kind. The British show has regional buns and holiday buns, and I have been baking my way through them trying others specialties, its very interesting. The dough's are all different some sweeter than others some with a bit of zest in them, I like a little zest. But it would be interesting to have one go to dough that could be allowed to be Chameleon like in turning out other styles. I haven't tried a Tangzhong yet but I have watched and read a few articles about it. I am a dense and crunch bread fan, but my DH wants fluffy soft bread and I guess I just fight against baking him all that fluffy stuff with no good fiber and minimal nutrition. Anyway your suggestions or opinions about the optional fillings will be appreciated. When I make these I will post a picture and a review, thanks always for your blogs they are the best

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