Tell me more ×  I decided to make some caramel rolls for treats
for work and realized I only have one metal 9x13 pan. I have a
couple 9x13 stoneware pans, but I've never used them for
something like caramel rolls before.  Can I use the stoneware
pans in the same way I'd use a metal pan or do I need to do
something different to get the rolls to turn out well.
share|improve this question add comment  2 Answers  up vote 6
down vote accepted  If your caramel rolls are the kind with a
sticky, gooey mass in the bottom of the pan that is flipped
upside down out of the pan, then I would say that the rolls
won't really get good and caramely in a stoneware pan. You'd be
better off baking one pan of rolls at a time in the metal pan.
While one pan is rising and baking, just chill the other part of
the dough... either plain in a bowl, or prepared into a log that
only needs to be cut.  If the caramel rolls are more like a
cinnamon bun, then the stoneware dishes should do fine in a
pinch. This is assuming they are glazed