Jenny Steffens Hobick Pecan Cinnamon Rolls from Frozen Bread Dough
Cooking frozen cinnamon rolls brings together the convenience of ready-to-bake treats and the satisfaction of making something from scratch. Whether you're a seasoned baker or a beginner in the kitchen, these frozen delights make for a perfect sweet treat any time of the day. So, the next time you're craving the taste of warm cinnamon.
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Place the frozen cinnamon rolls on the prepared baking sheet, leaving some space between each roll to allow for expansion as they bake. Once the oven is preheated, place the baking sheet with the cinnamon rolls in the oven and set a timer for the recommended baking time. This is usually around 15-20 minutes, but be sure to check the packaging.
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To begin, preheat your oven to the temperature indicated on the packaging of the cinnamon rolls. Typically, this will be around 350°F. Once the oven is preheated, place the frozen cinnamon rolls on a parchment-lined baking sheet, leaving some space between each roll to allow for expansion as they bake. Pop them into the oven and bake according.
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Use a parchment paper round or cut a piece of parchment paper so that it fits inside the air fryer. This prevents the cinnamon rolls from sticking to the tray. Set three cinnamon rolls on the paper and cook at 350 degrees F for 4-6 minutes. Flip them over and cook for another 4 minutes.
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Cool completely: Remove from the oven and let the rolls cool completely in the pan. Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks. Thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them.
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Place all 12 of the frozen cinnamon rolls in a greased 13×9-inch baking pan and cover the pan with plastic wrap. Let the rolls thaw overnight in the refrigerator (for 8-16 hours) or on the counter for 3-5 hours. Once the rolls have thawed and doubled in size, pour the heavy cream directly onto the rolls. Let this rest for 5 minutes.
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Roll the long side of the rectangle into a long log. Using a serrated knife, slice the rolls into around 1 1/4" rolls. You should get about 15-20 rolls. Place the rolls in a baking pan of your choice. (If you plan on freezing them I like using an 8x8 aluminum pan). Let the rolls rise another 30 minutes*.
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One popular method for cooking frozen cinnamon rolls is to let them thaw and rise overnight in the refrigerator. This slow thawing process allows the yeast in the dough to become activated and creates a light, fluffy texture in the cinnamon rolls. In the morning, simply preheat your oven to the temperature specified on the packaging and bake.
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To cook frozen cinnamon rolls, preheat your oven to the temperature listed on the package. Next, remove the rolls from the package and place them on a baking sheet. Make sure to leave space between each roll. Bake the rolls in the oven for the amount of time stated on the package. Once the rolls are done baking, remove them from the oven and.
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2. Place all 12 cinnamon rolls spaced evenly apart in the pan. 3. Mix the heavy cream and vanilla extract and pour into the bottom of the pan. 4. Cover and place the rolls in the fridge overnight. 5. In the morning, remove the cinnamon rolls from the fridge and let them rise for about 1.5-2 hours until they are fluffy.
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Remove the foil and bake for 30 minutes. Step 5: Once baked, remove the pan from the oven. Allow the rolls to cool for a minute or two then flip the pan over onto a large plate or pie pan using potholders. Be careful of the hot pan and rolls! Step 6: Allow the cinnamon rolls to cool for about 5-10 minutes before serving.
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Put the rolls in a greased thirteen-by-nine-inch pan. Set the frosting packets aside. Drizzle melted butter evenly over the top. Sprinkle dry pudding mix evenly over the rolls. Covet the pan with plastic film and refrigerate overnight, Put the rolls on the counter and let them rise for about one hour or until doubled.
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9" x 13" Baking Pan 12 pull-apart rolls 11″ x 17″ Baking Sheet 12 individual rolls. PREP - Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. RISE - Let rise 3 to 5 hours, until rolls double in size.
Cinnamon Rolls
Use a 9"x13" pan. Pour heavy whipping cream to cover the bottom of the pan. Add vanilla to the heavy cream. Place the frozen cinnamon rolls in the bottom of the pan. Cover and store in the refrigerator overnight. Set out to rise 1-2 hours before cooking. Cook at 350* for 35-40 minutes or until golden brown.
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Arrange frozen rolls two inches apart on a greased baking sheet or 9x13 cake pan. Cover with plastic wrap coated with cooking spray (don't wrap tightly, just lay lightly over the top of your rolls). Pull out your frozen frosting to start thawing. Place pan in a warm place and let the rolls rise until double in size.
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In a bowl, combine 6 Tbs. pf the melted butter with the brown sugar and cinnamon; gently spoon this mixture over the rolls, using a spatula to spread it out evenly, if needed. Bake the cinnamon rolls, uncovered, for 22-28 minutes or until golden brown and fully baked at the very center.
