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While the Dough Is Rising — Caramel for Sticky Buns

While the dough is rising

This caramel for sticky buns is glossy and soft, made from corn syrup heated until it just begins to bubble. Prepare it in a medium saucepan, divide between two 9" x 13" pans, and set aside to cool while the dough rises for breakfast or brunch.
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Course: Breakfast
Keyword: caramel, sticky buns

Equipment

  • remove the saucepan from the heat. It will have a cloudy appearance and will stay soft once the rolls are cooked. Divide the caramel between the two 9″ x 13″ pans

Ingredients

  • corn syrup

Instructions

  1. In a medium saucepan over medium heat, combine corn syrup and water and heat until melted and combined.
  2. When the mixture just starts to bubble (do not let it boil), remove the saucepan from the heat.
  3. The caramel will have a cloudy appearance and will stay soft once the rolls are cooked.
  4. Divide the caramel between two 9" x 13" pans, then set the pans aside to let the caramel cool while the dough continues to rise.

Notes

then set the pans aside to let the caramel cool while the dough continues to rise.