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. A good place to proof the rolls is on top of a pre-heating oven, but make sure they are covered tightly and not too close to the oven vent or they will form a crust and not bake properly. Alternatively, you could try the top of your refrigerator or on a high shelf, since heat rises and it’s warmer near the top of a room. 

Preheat the oven to 350F. 

Once rolls have almost doubled in size, they are ready to bake! They will appear puffy but not quite doubled in size and the dough should feel 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 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 and cocoa butter. A full ingredient list can be found on our website at mamamelsbread.com