Frozen Cinnamon Rolls
By LAL blog site
This gift contains three frozen cinnamon rolls that are not baked yet. Keep them frozen until the night before you want to eat them, then follow these instructions. Here’s wishing you a morning of cinnamon happiness from our family to yours!
- The night before serving, unwrap and set the rolls (in the paper pan) on a cookie sheet on the counter, mist with cooking spray, and cover loosely with plastic wrap. They should be doubled and ready to bake in the morning. If not, put in a warmer place and continue proofing. Set out the pack of glaze and let it thaw also.
- Bake or convection-bake at 350° until the internal temp is 190°, about 23-25 minutes. Cover with foil if needed to prevent over-browning before they’re done.
- The filling will be a molten hot pool of syrupy goodness in the bottom of the pan, so watch your fingers. Allow to cool about two minutes, then use paper towels as hot-pads to invert the pan onto a plate. The rolls will probably fall onto the plate. Leave inverted for a minute or two; this allows the filling to ooze back into the rolls. Massage the icing pack and cut a corner off.
- Lift the paper pan off of the rolls, and remove the parchment sheet if it is on them. Turn the rolls upright, and drizzle with glaze while still warm, so that the glaze melts slightly. If they’ve cooled off, gently reheat in the microwave, but don’t over-cook. Eat them hot/warm.