Complete our famous cinnamon rolls, below, with our traditional brown sugar butter glaze or 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!
Alternative Cream Cheese Icing Method: 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
Our most popular croissant! Made in the authentic French style with 100% real butter. Pre-proofed and pre-glazed, from your freezer to your oven in 30 minutes! Baking Instructions: Let product...
Still like our traditional proof and bake croissant? Our classic margarine blend recipe proofs in 4 to 5 hours. Baking Instructions: Place croissants on cookie sheet and allow to proof...
New this year! Imported from France! These massive filled croissants are sure to be a hit with your family this holiday season. Impossibly flaky pastry made with 100% butter, and the...
New this year! Our snack size multigrain croissants pack all the fresh flaky lightness of our Perfect Butter Croissant (2400), with all the added flavour of delicious prairie grains. Baking...