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Fresh From Your Oven
Tap an item below for step-by-step instructions, straight from our kitchen to yours.
Choose Your Pan
You can bake in the pan it was delivered in, or choose your own well-greased pan. For rolls with a lot of filling, it is recommended to put your pan on a baking sheet (or put the baking sheet on the rack below) to catch any drips.
Thaw Dough and Let Rise
Quick Thaw (recommended for sweet, required for savory): remove lid and place rolls in a warm oven (170°F) without the lid until risen and fluffy, about 40 minutes if frozen and 20 minutes if refrigerated. From Frozen (slow rise): leave covered rolls on the counter for 7–11 hours until thawed and puffed. From Fridge: thaw overnight in the fridge, then set out at room temp covered for 2–5 hours until risen and fluffy.
Pour Cream
Once risen, pour the included 4 oz container of cream evenly over the top of each pan. This step is crucial for the gooey texture. Skip this step for pecan sticky buns, banana bread rolls, but do use it for savory rolls.
Bake
Bake uncovered at 350°F for 20–30 minutes until golden brown. Rolls with more filling may need a few extra minutes. Check the center where rolls touch — if it's no longer doughy and feels set, they're ready.
Frost or Glaze
Stir frosting or glaze before spreading over warm rolls. Match the glaze to the flavor: lemon for blueberry lemon, chai glaze for brown butter chai, orange for orange rolls. Skip this step for savory rolls. **For the triple berry rolls, you received a container of pre-sweetened whipped cream. Just use a stand mixer with a whisk attachment to whip until your desired consistency.
Thaw Dough and Let Rise
Quick Rise (recommended): place rolls 1–2 inches apart on a buttered baking sheet and put in a warm oven (170°F) until puffy and nearly doubled, 35–45 minutes. From Frozen: space on a buttered sheet, loosely cover, and let sit at room temp for 4–7 hours. From Fridge: thaw overnight covered in the fridge, then rise 1–3 hours at room temp or quick-rise in the oven.
Bake
Bake uncovered at 375°F for 10–15 minutes until golden brown on top. Check often, as bake time depends on your oven and rise method. Brush warm rolls with melted butter right out of the oven.
Thaw
Thaw in the fridge the day before baking, or quick thaw a frozen pan in the oven at 170°F until room temperature.
Preheat
Preheat your oven to 350°F.
Toss
Toss the pan to redistribute any liquid that settled during thawing.
Bake Covered
Bake with the lid on (or covered with foil) for 60 minutes for an 8x8 pan, or 30 minutes for an individual serving.
Bake Uncovered
Remove the lid and bake 10–20 minutes more for an 8x8 pan, or 5–10 minutes more for an individual serving, until the custard is set and golden brown.
Cool
Cool for 30–120 minutes. It will continue to set as it cools.
Preheat
Preheat your oven to 375°F.
Place Dough
Place frozen cookie dough balls 2 inches apart on a baking sheet.
Bake
Bake 10–13 minutes (or 8–9 if refrigerated) until edges are set but centers still look slightly doughy.
Cool
Transfer warm cookies to a cooling rack, or leave on the sheet pan for crispy bottoms.