Contributed to the Salted Caramel Cliché with this week’s Sourdough Scrolls and Buns venture. Smeared a generous 190g of pre-packaged caramel spread over the dough stretched into a 25 x 35cm rectangle. Sliced the roll into seven portions rather than the typical 14 after discovering how to bake the perfect cinnamon buns (great series) in the guardian. Barely managed to contain the filling in seven portions; 14 caramel-spilling slices would have been too messy. Sprinkled 2 heaped teaspoons of salt flakes over the egg-washed scrolls before baking.