I set my timer for 10 minutes, but I start watching like a hawk at the 8-minute mark. Ovens vary, and you want them deeply golden brown with the sugar bubbling around the edges. I learned this timing lesson the hard way—underbaked, they’re doughy; overbaked, the sugar can burn. The perfect batch emerges fragrant and glistening. I let them cool on the pan for just a minute or two before using my tongs to separate them. That minute of cooling lets the sugary coating set into a delightful, crackly shell.
Pro Tips for Best Results
I tested the butter application three different ways: brushing after baking, dipping before baking, and my now-preferred method of tossing in the butter on the pan. Tossing ensures maximum, even coverage and prevents dry spots. Dipping was messy and led to uneven sugar coating, and brushing after baking meant the sugar didn’t caramelize into that perfect shell.
Here’s what I learned the hard way about spacing: don’t stress about keeping the pieces perfectly separated on the pan. They will bake together, and that’s okay. Trying to space them out on a large sheet often leads to the butter and sugar pooling and burning in the empty spaces. Let them cozy up. When they come out, just gently pull them apart with a fork—those connected bits have the best, caramelly edges.
For an extra-professional finish, immediately after pulling them from the oven, I sometimes give them a very light sprinkle of the tiniest pinch of flaky sea salt. It doesn’t make them salty, but it heightens all the sweet, buttery, cinnamon flavors spectacularly. It’s a tiny step that makes your guests think you’re a culinary genius.
Common Mistakes to Avoid
My first-ever batch was a sad, pale affair because I used a dark-colored baking sheet and didn’t adjust. Dark pans conduct heat more aggressively and can cause the bottoms to burn before the tops are golden. If you only have a dark pan, lower your oven temp by 25°F and use that parchment paper as a must. A light-colored sheet is ideal for even browning.(See the next page below to continue…)