Cinnamon Roll Baking Instructions - READ IN ADVANCE ~ REQUIRES DAY BEFORE PREP
Day Before:
We recommend keeping the dough log frozen until the day before you wish to bake the cinnamon rolls. For quick thaw, allow the dough to partially thaw at room temp for 2-3 hr or in fridge for 12 + hr, until the outside is soft, but inside is still firm. It is ok to let it thaw until it is completely soft, but we find they are easier to slice when the core is still a little frozen.
Generously grease your baking pan (a cake pan, baking sheet or cast-iron pan will do). When you are ready to pan up your cinnamon rolls, remove all wrapping and use a sharp knife to slice into 8 one-inch portions. Place the rolls into the baking pan about 1 inch apart. Cover tightly with foil or plastic wrap and refrigerate overnight.
Day Of Baking:
If you have forgotten to cut and pan the cinnamon rolls the night before, you can still do so in the morning.
Remove the prepared rolls from the fridge and place in a warm place (75F) to rise for 45-60 minutes. Keep the rolls covered tightly with foil so they don’t dry out. Some ovens have a “bread proof” setting and this works great! After 45 –60 minutes of proofing, they are ready to bake! They will appear a little puffed up, but won’t be doubled in size. They will expand more when baked. Preheat the oven to 375F.
Brush the tops of the rolls with water or any kind of milk before baking. Cover your pan with foil or a lid (if using a cast iron) and place into preheated oven. LOWER OVEN TEMP TO 350 and bake them covered for 20 minutes, then remove the foil/lid and bake for another 15 minutes. They should be ready after 35 or so minutes total bake time and will be light golden brown. The rolls should be set in the middle, with a slight spring when pressed in the center, but they should not be too soft. If they are still soft, they need a little more time to bake.
After baking is complete, remove from oven and let cool for 5 minutes in the pan. Glaze with frosting and enjoy! These cinnamon rolls are gluten- free and vegan and free of nuts, soy and corn.
Here is the fullingredient list:
Cinnamon Roll Dough/Filling: CalifiaOat Milk - (Water, Oats, Sunflower Oil, Minerals (Dipotassium Phosphate, Calcium Carbonate, Tricalcium Phosphate), Sea Salt), Filtered water, Gluten Free Flour Blend - (tapioca flour, brown rice flour, millet flour, sorghum flour, potato starch, sweet rice flour, whole potato flour) organic flax seed, organic brown sugar, organic cane sugar, organic cinnamon, vanilla extract, Vegan Butter- ((Palm Fruit, Canola, Safflower, Flax, And Olive Oils), Water, Salt, Natural Flavor, PEA Protein, Sunflower Lecithin, Lactic Acid (Non-Dairy), And Naturally Extracted Annatto)), Organic Apple Sauce, yeast, xanthan gum, guar gum, sea salt, baking powder.
Cinnamon Roll Icing: Organic powdered sugar (tapioca starch, sugar), vanilla extract, filtered water, Vegan Butter- ((Palm Fruit, Canola, Safflower, Flax, And Olive Oils), Water, Salt, Natural Flavor, PEA Protein, Sunflower Lecithin, Lactic Acid (Non-Dairy), And Naturally Extracted Annatto)), sea salt.
