Cinnamon Roll Baking Instructions
Take-n-Bake Cinnamon Roll Baking Instructions
PLEASE READ IN ADVANCE ~ REQUIRES ADVANCED PREPARATION :)
Thaw cinnamon roll log overnight in the refrigerator or at room temperature for 2-3 hours. When the log is partially thawed 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 inches for 6 XL servings.
Place the individual rolls into a GREASED baking pan, cover with foil. Place the covered pan in a warm place (70-80F) to rise for 45 minutes – 1 hour.
Preheat the oven to 350F.
Once rolls have become activated and puffy, they are ready to bake! They will appear puffy but not quite doubled in size and the dough should feel slightly aerated when poked. They will expand more when baked. Brush or mist the tops of the rolls with water or brush with any kind of milk before baking. Bake for 20 minutes with the foil on and then remove foil and let bake uncovered for the last 10 -15 minutes or until the rolls have a golden hue to them. Total bake time will vary depending on your oven but it usually 25-35 minutes.
Remove from oven and let cool for 5 minutes in the pan. Glaze with included frosting and enjoy!
These cinnamon rolls are gluten- free, vegan, soy and corn free but do contain coconut products. A full ingredient list can be found on our website at mamamelsbread.com