Sticky Buns and baking pans
We love pecan sticky buns. We nibble at them for breakfast, lunch, mid-afternoon snacks, and dinner dessert--not all on the same day, mind you.
Until today I've baked sticky buns in 9" x 13" pans, or 9" x 9" pans. Regardless of which I chose the center bun or bun(s) would remain incompletely baked and doughy when the perimeter bun's were perfectly done.
Reducing the size of the pan to 9 x 9 didn't solve the problem, merely minimized it. Our convection oven didn't solve the problem. For a number of years I've done my best to balance over-baked in the perimeter and doughy in the center.
A couple of years ago I bought a three cavity pan from Chicago Metallic specifically designed to bake three contrasting lasagnes simultaneously. I didn't buy it to make lasagne. I've never used it to bake lasagne. I bought it as a relatively inexpensive pate and terrine mold.
Today I used it to bake three rows of pecan sticky buns.
It worked perfectly. I checked the final internal temperature of a random half-a-dozen buns. The temps were nearly identical. No more doughy sticky buns!