Well, I'm glad the comments prepared me for the difficulty with this recipe. I frequently prepare the KA scone mixes so I knew in advance that this is a very, very sticky dough. I thought I had outsmarted some of the problems by rolling out my dough between two sheets of parchment lightly sprayed with floured cooking spray -- that worked quite well. But after 20 minutes in the freezer it was extremely difficult to remove from the parchment and defrosted quickly. Even with floured hands it was impossible to manipulate in any orderly approximation of the instructions. I mixed my cinnamon spread into the French toast dough as I wrestled to press clumps of it into the loaf pan.

I typically sail through KA recipes where others find difficulty but with this one I'm in the camp of those who think this one needs to go back to the kitchen to be reengineered. For starters I would rather see horizontal than vertical layers of filling so that any slice, thick or thin, has the same flavor profile. The notion of vertical strata is daffy and trying to achieve it is the source of the trouble. I'm intrigued by one reviewer's suggestion of putting all the dough into the prepared loaf pan, putting it in the freezer, and then slicing the partially frozen block into layers -- although I would slice it horizontally. But honestly, next time I'm likely to use my mini scooper to add dough to the prepared pan, flatten it with a spreading knife and add filling, repeat, and top with a third layer of dough.

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