Cinnamon Roll Baking Instructions
Take-n-Bake Cinnamon Roll Baking Instructions
PLEASE READ IN ADVANCE ~ REQUIRES NIGHT BEFORE PREPARATION :)
Keep full size log frozen until the night before you wish to bake the cinnamon rolls. On the night before, remove from freezer and let partially thaw at room temp for 30 min- 45 minutes until the outside is slightly soft, but inside is still firm. This step is very important for clean cuts and keeping the shape in tact while cutting otherwise the dough is very soft when fully thawed :)
While the roll is thawing, generously grease your baking pan (a large round cake pan or rectangular cake pan recommended) and coat with the included brown sugar/cinnamon mixture (in small portion cup).
When the log is partially thawed as specified above and ready to slice into individual portions, remove all wrapping and use a sharp knife to slice the log into 1” portions (for 8 servings) or 1.5” portions (for 6 servings).
Place the individual rolls into the baking pan, cover with plastic wrap and refrigerate overnight.
In the morning, remove the pan and rolls from the fridge and place in a warm place (70-80F) to proof for 45 minutes -1 hr. Meanwhile, preheat the oven to 350F. Once rolls have almost doubled in size, they are ready to bake!
Brush or mist the tops of the rolls with water or brush with any kind of milk before baking. Bake on middle rack for 25 -30 minutes at 350F until golden brown and gooey!
Remove from oven and let cool for 5 minutes in the pan. Then remove the rolls from the pan while the brown sugar sauce is still soft. Glaze with included frosting and enjoy!
These cinnamon rolls are gluten- free and vegan but do contain nuts. A full ingredient list can be found on our website at mamamelsbread.com