Bake-at-home instructions

It is very important that bake-at-home items be kept frozen until ready to use.

Croissants

Frozen croissants should be stored in the freezer in a sealed container for up to two months. When ready to bake, make sure to allow for 6 to 10 hours to thaw and proof before baking.

  1. After removing croissants from the freezer, place them 3" apart on a parchment-lined baking sheet. Place plain croissants point side down and chocolate croissants short side down. Cover croissants lightly with plastic wrap.
  2. Thaw and proof croissants in a warm spot (between room temperature and 78º). An oven is an ideal place to do this. If you have an oven light, turn it on and proof for 6 to 7 hours. Without an oven light on, proof for 8 to 10 hours.
  3. Croissants are proofed when they have puffed up, doubled in size, and jiggle like Jell-O when the baking sheet is gently shaken. Be very careful not to overproof, as the dough will sag and the butter will leak out.
  4. Preheat oven to 400º F and then reduce the temperature to 375º F. If croissants were proofed in the oven, remove before preheating.
  5. Remove plastic wrap before baking.
  6. Make an egg wash by stirring one whole egg plus an extra egg yolk with 2 teaspoons of milk and a pinch of salt. Lightly brush over the croissants.
  7. Place the baking sheet with croissants on the middle rack and bake until a deep, golden brown and crisp. Bake plain croissants for between 18 to 22 minutes and chocolate croissants for between 18 to 25 minutes, rotating the baking sheet after 10 minutes.
  8. Let croissants cool for 30 minutes before eating.

Cinnamon rolls

Frozen cinnamon rolls and cream cheese glaze should be stored in the freezer in the sealed baking tray for up to two months. When ready to bake, make sure to allow for 6 to 10 hours to thaw and proof before baking. Cream cheese glaze should be thawed in the refrigerator overnight.

  1. Thaw and proof cinnamon rolls in the sealed baking tray in a warm spot (between room temperature and 78º). An oven is an ideal place to do this. If you have an oven light, turn it on and proof for 6 to 7 hours. Without an oven light on, proof for 8 to 10 hours.
  2. Cinnamon rolls are proofed when they have puffed up, doubled in size, and fill the baking tray with no gaps. Be very careful not to overproof, as the dough will sag and the butter will leak out.
  3. Preheat the oven to 375º F and then reduce the temperature to 350º F. If cinnamon rolls were proofed in the oven, remove before preheating.
  4. Remove the top of baking tray before baking.
  5. Place the baking tray on the middle rack and bake until golden brown, approximately 18 to 20 minutes.
  6. Let the cinnamon rolls cool in the baking tray for 15 minutes.
  7. Cut 1/2" off the tip of the cream cheese glaze pastry bag and pipe approximately 3 tablespoons onto each roll.

Brioche dinner rolls

Frozen rolls should be stored in the freezer in the included sealed baking tray for up to 2 months. When ready to bake, make sure to allow for 6 to 10 hours to thaw and proof before baking.

  1. Thaw and proof rolls in the sealed baking tray in a warm spot (between room temperature and 78º). An oven is an ideal place to do this. If you have an oven light, turn it on and proof for 6 to 7 hours. Without an oven light on, proof for 8 to 10 hours.
  2. Rolls are proofed when they have puffed up, doubled in size, and fill the baking tray with no gaps. Be very careful not to overproof, as the dough will sag and the butter will leak out.
  3. Preheat the oven to 375º F and then reduce the temperature to 350º F. If rolls were proofed in the oven, remove before preheating.
  4. Remove the top of the baking tray before baking.
  5. Place the baking tray on the middle rack and bake until golden brown, approximately 18 to 22 minutes.
  6. Let the dinner rolls cool in the baking tray for 15 minutes.