Complete our famous cinnamon rolls, below, with a delicious frosting made with real cream cheese.
Our Traditional Recipe: Make a paste of brown sugar and butter (do not melt). Use a 2 to 1 ratio, brown sugar to butter. For a dozen cinnamon rolls, a good starting point is 2 cups of brown sugar and 1 cup of butter in a 13” pan. Adjust amount depending on preference, size of pan, and amount of cinnamon rolls desired. Line pan with mixture and place frozen rolls 1” apart on top of mixture. Cover the pan with oiled plastic wrap to prevent product from drying out. Allow to rise 4 to 6 hours, or until double in size. Preheat oven to 375°F (190°C) (conventional ovens), or 325°F (162°C) (convection ovens) and bake for 20 to 25 minutes, or until golden brown. Flip the buns out of the pan right away, otherwise they might stick! This also allows the sugary glaze to be on top of the rolls. Enjoy!
Our New Recipe: Instead of using the brown sugar & butter mixture above, place frozen cinnamon rolls directly in greased pan (including edges). For clustered rolls, place 1” apart; for individual rolls, place 2” apart. Continue with proofing and baking instructions listed above. Instead of flipping the rolls out of the pan, allow to cool slightly, and top with our brand new Mom’s Own Cream Cheese Icing! Enjoy!
Tips: To shave an hour or two off proofing time, try preheating the oven to 200°F (93°C), just until warm, then turn it off . Turn on the light, and allow buns to rise inside the warmed oven until double in size. Cover baked cinnamon rolls and store at room temperature to prevent drying out.
Ingredients: Enriched unbleached wheat flour, water, glucose-fructose, yeast, sugar, soybean oil, maltodextrin, cinnamon, salt, dried whole egg, modified corn starch, distilled monoglycerides, refiner’s molasses, acetylated tartaric acid esters of mono and diglycerides, sodium stearoyl lactylate, microcrystalline cellulose, colour, modified cellulose, ascorbic acid, enzyme (amylase). May contain milk, soy, and sesame.
Weight: 1.7 kg
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