Good luck, Colinda! You can do it! 🙂 🙂

Hi Melanie! It’s going to make a lot of dough so it’s going to be difficult to mix together so you may want to do it in 2 separate batches, but if you don’t have concerns about mixing it you could double it. 🙂

Thank you so much for your support Tammy! The pastrami and cheese filling sounds delicious! The bread flour will certainly work here. You will want to use the same amount. It changes the texture a little bit, but with the savory filling I think it would work quite well. 🙂

Hi Michelle! That’s quite odd! I wish I had some good advice for you, but I really have no idea how this could be happening. 🙁

Hi Sam, I love your recipes. I have a question. I want to do this with a pastrami And sliced cheese filling which I have done before but I was wondering if it would be better to use bread flour for that? I’m not really sure how much of a difference it makes between all purpose or bread flour or when to use what. Could you help me out with that?

Thank you so much for trying my recipe, Suzanne! I’m so glad you enjoyed it so much! 🙂

I make this every Christmas and LOVE it! However, I do always have some of the butter and cinnamon/sugar leak out as it rests/rises on the counter after being refrigerated overnight. I just have it on my counter, away from the oven, so I don’t see how the butter gets warm enough to melt, especially since it came from the cold fridge… Is there a way to prevent that? Thanks!

Hi Maria! To prepare a day in advance, cover with plastic wrap and transfer to the refrigerator immediately after step 6. Refrigerate for up to 24 hours. When ready to bake, remove from refrigerator and allow to rise until puffed for 30-60 minutes, while the oven preheats. Then, uncover and proceed with step 8.

Hi Andrea! I’m not sure how 2 days would work. I typically don’t recommend letting it sit longer than 24 hours. I have instructions on making it the day in advance in the notes below the recipe.

I’m so glad you enjoyed it so much, Charlei! 🙂

Thanks anyway! That’s probably why it didn’t work! LOL. BTW, you are my go to person for so many recipes and I’ve recommended you to so many people. Made your scones on Sat and they were a hit as always. (And that’s saying something coming from me, cause I don’t like pastries) I always add chocolate chips, walnuts, pecans, dried cranberries, lemon or tangerine zest and they are AMAZING! Thanks to sugar spun run!!

Oh boy! I wouldn’t really recommend this recipe with puff pastry. Unfortunately I can’t tell you how to make it with puff pastry.

You’ll need:
Two boxes of puff pastry (each box should have two puff pastry sheets inside).
1/4 cup of softened butter
1 1/3 cup brown sugar
3 tablespoons cinnamon
1 beaten egg for egg wash

Hi Dave! Using unsalted butter and adding salt gives us more control over how much salt goes into the recipe. We actually have a post that goes over in detail why we use salted vs unsalted butter, if that helps!

I’m so glad you enjoyed it so much, Marj! 🙂

Thanks for using our recipe, Karen! Sounds like you two made some sweet memories together 🩷