How to Make Sticky Caramel Buns

Method

Open your tube of Sticky Caramel Buns and follow the packaging instructions.

Unroll the sticky caramel bun dough onto a clean surface, rolling from left to right. Mix the caramel sauce and spread it evenly over one half of the dough.
For best results, roll your dough chilled, straight from the fridge.

Fold the other half over lengthways to sandwich the caramel, then gently press it down.
Take care not to press too firmly, as this may cause some of the filling to escape.

Using a sharp or serrated knife, cut the dough into 4-6 equal strips. Twist each strip, then roll lengthways into a circular bun shape.
A very sharp knife helps cut cleanly without squashing the pastry.

Place the buns on a lined baking tray, brush with egg wash and bake for 12-15 minutes until golden.
Baking times may vary depending on the oven used.

Icing Preparation

Empty the pot of icing sugar into a bowl, add 1-2 teaspoons of water and stir until smooth.
Mix thoroughly to remove any lumps and create a smooth icing consistency.

Allow the buns to cool slightly, then drizzle the icing over the top of the baked buns.
Note: Adjust the icing consistency with more or less water until you achieve the desired thickness.

Top Tip

For the best swirl definition, chill the dough until you're ready to use it and cut with a very sharp knife.
This helps keep the layers neat and prevents the pastry from becoming squashed while shaping.