Definitely would do it again (I edited while you were posting to say we used frozen bread dough to save time). There are a couple variations from Food and Wine Magazine that call for frozen dough. It was actually kind of fun once we got the hang of rolling it out and folding it. We could have done a better job of sealing in the butter, which started to leak out as we were rolling it out. Also, I would probably use a little less butter next time as a lot also leaks out during baking. The amounts of butter vary in the recipes. But, it had that buttery, caramely, sugary flavor.