So you’ve purchased your bake-at-home cinnamon rolls…now what?
Well, first you’ll want to ensure you put your rolls in the fridge as soon as you pick them up. The yeast is already active, but we’re slowing the rate of fermentation by keeping them cold.
Truthfully, if you wanted to bake them straight away, you could! Instead of the slow fermentation in the fridge, you could just leave your tray on the counter in a warm, draft-free place for 45 minutes to an hour. (Your rolls should look pretty puffy before you bake them!)
An hour before you want to eat your rolls, pull your tray out of the fridge and put it on the counter for at least 25-30 minutes or until your rolls are room temperature. You need your yeast to wake up a bit, because they still have a bit of work to do in the oven. If your dough is too cold, the structure of the roll will bake before the yeast gets to complete its big finale! Leave the plastic lid on to prevent a crust from forming.
(Now is a great time to take your icing out of the fridge too!)
While your rolls are resting, preheat your oven to 350F.
Bake your rolls for 25-30 minutes, or until golden brown.
(Don’t forget to take off the plastic lid before putting your tray into the oven!)
Remove the tray from the oven, and place on a cooling rack or hot pad. Let your rolls cool for 5 minutes and then – cover them in icing! (Or don’t…that bit is up to you!)
If you’ve purchased the frozen rolls, then you’ll want to put them in the freezer as soon as possible. Allow the rolls to defrost in the fridge (at least 8 hours) and then follow all of the instructions above!
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