Sticky Caramel Bun Wreath

Preheat the oven to 180°C (fan 160°C). Line a baking tray with parchment paper.

Unroll the sticky caramel bun dough onto a clean surface. Spread the caramel sauce evenly over one half of the dough. Fold the other half over lengthways to sandwich the caramel, then gently press it down.

Cut the dough into 12 thin strips. Take each strip, twist it, then loosely knot it into a small bun shape. Don’t worry about perfection - the rustic look makes it even better. Arrange the 12 buns in a circle on your tray so they just touch, forming a wreath shape.

Bake for 12–15 minutes, until beautifully golden and cooked through.

While the buns bake, melt the white chocolate: break it into pieces and place in a heatproof bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water), or microwave in short 20-second bursts, stirring each time until smooth.

Leave the wreath to cool for about 5 minutes. Dust lightly with icing sugar, then drizzle over the melted white chocolate.

Finish with a sprinkle of pumpkin seeds and chopped cranberries. Pull apart, share, and enjoy while still warm.