Brûléed Cinnamon Rolls

Ingredients

• 1 batch Cinnamon rolls (Unfrosted and cooled to room temperature; the referenced batch is formulated for a 9 × 13-inch pan.)
• 2 cups Granulated sugar
• 1 cup Water
• 1 tbsp Corn syrup

Steps

1. 1

   Line a baking sheet with parchment paper and set it within easy reach. Have a heavy-bottomed saucepan, candy thermometer, tongs or two forks, and protective gloves ready; the sugar mixture and equipment will become extremely hot.

2. 2

   Put the granulated sugar, water, and corn syrup in the heavy-bottomed saucepan. Mix briefly to combine before turning on the heat.

3. 3

   Heat over medium-high. Once the mixture begins to boil and takes on a beige tinge, do not stir it. Attach a candy thermometer to the side of the pan and monitor the syrup until it reaches 320–325°F (about 20 minutes).

4. 4

   Turn off the heat, leaving the saucepan on the warm surface. Put on protective gloves, then use tongs or two forks to carefully dip each unfrosted cinnamon roll into the hot syrup, coating it fully. Do not touch the hot sugar or coated rolls with your hands.

5. 5

   Transfer each coated roll, bottom side down, to the prepared parchment-lined baking sheet.

6. 6

   Let the rolls cool at room temperature or in the refrigerator for 3–5 minutes, until the sugar shell hardens. The coating should feel hard and make a sound when tapped with a fork; serve as soon as it sets.

Notes

Use a candy thermometer and protective gloves: the syrup, pan, utensils, and thermometer become extremely hot. If the coating does not harden, the syrup likely did not reach 325°F. The cinnamon-roll batch is a separately linked recipe; its ingredient details are not included here, so nutrition for that batch cannot be calculated from this source. Make the cinnamon rolls without frosting and cool them to room temperature before starting.

Nutrition per serving

• dessert
• baked
• caramelized
• vegetarian
• make-ahead base