Our famous Cinnamon Rolls are made with brioche dough and are a comforting morning treat. They come frozen in a pack of six (6) or twelve (12) along with their very own cream cheese buttercream!

Directions for baking:

1. Proof your cinnamon rolls in a warm spot. You can use your oven as a “proof box” by turning it on to about 100°. Once it has reached 100°, wait 5 minutes then turn it back off and place a large pan of boiling or hot water on the bottom rack. This will create humidity and will speed your proofing process.
2. Place your cinnamon rolls on a baking sheet, about 2-3″ apart. If you are proofing them while frozen, you will proof for 1 1/2-2 hours. If you are baking the following day, thaw your cinnamon rolls in the refrigerator over night (covered with plastic wrap), then proof next morning. This will lower your proofing time to about 30-45 minutes. Proof UNCOVERED.
3. Once fully proofed and doubled in size (and a bit jiggly), pull your cinnamon rolls out, remove water pan, and turn your oven on to 350°.
4. Bake for approximately 12-15 minutes or until lightly golden brown. Do not over-bake as this will dry your cinnamon rolls.
5. While baking, prep your frosting. You want your cream cheese buttercream to be light and fluffy, not runny like traditional cinnamon roll icing (trust us!). If your buttercream is cold and hard, place in a microwave-safe bowl and microwave in 10 second intervals and whisk in between (about 3 times, do not melt!). Whisk, whisk, whisk until it becomes super fluffy. If it is not fluffing up and looks curdled, you might need to microwave a couple more seconds.
6. If you are having your cinnamon rolls while warm, top & enjoy! If you are saving some for later, top with frosting when completely cooled.

HAPPY BAKING!