We have replaced the big brown box with a handy reheatable pan, so we have redesigned the value pack as well.
I have devised a special for all you cinnamon roll lovers out there.
How can I possibly make these rolls better you may ask, well, here’s how:
One bowl of dough makes twelve cinnamon rolls.
The raggedy ends are cut off, and the dough is divided into twelve pieces.
The special value is this:
The dough is divided into ten pieces.
These rolls are now 20% larger!
Additionally, the ends are added back to your order.
Now we have ten rolls 20% larger.
And two extra snack rolls, or wonky ends as they’re known as well!
Fourteen rolls worth of dough, All for the price of Ten Rolls.
V.P. Value Pack $50
This is a win-win. I can make them in one pan and can slide out the entire pan into your to-go box.
Less fuss for me, less separating rolls to package, and a ton of time saved for us both.
I can work smoother and faster, and you get your rolls faster too.
My “thank you gift” to you.
Care for your Cinnamon Rolls:
I’m not sure about the incredible alchemy within these rolls…
Maybe it’s magic.
Maybe it’s the music playing as they’re making.
Maybe it’s the extra care I generate in the process.
They seem to mellow with age.
Sure, that first bite of a warm roll is divine, the puff of tepid steam full of cinnamon essence fills your throat and nose, wafting right into your brain…
Yet, later, the next day later, that same cinnamon steam, the unreleased essence has integrated itself into the dough matrix and has intensified yet mellowed at the same time.
Not only that, but the sweet, rich dough is not hardening like other ones. It remains soft and pliable right on the counter.
Three or four days later, it’s still mellow and pliable. After that, it can be assisted with a few seconds in the microwave to soften and warm it back to its former glory. At this point, if you want to make it obscenely gooey, add a little butter to the warming cycle.
Too much goodness at once?
Don’t worry, the freeze beautifully. After dormancy and hibernation, bring them back to life slowly on the counter to room temperature. They will be delicious, thick, and rich.
To warm them to just baked and barely cooled off temperature, set the oven on “bread proof” mode, 30-35C (86-95F) which is perfect to warm them without melting the frosting. If you’re lucky enough to have extra frosting, warm that to room temperature and then it can be thinned with a little milk. (If you can’t wait, then do what Ken does, microwave)
I like to think of my cinnamon rolls as a reflection of myself. Mellowing and getting better with age, maybe that’s the secret. After all, I created them and I’m creating myself every day too. Not sure, but I like to think so.
The divine dough likes music that is exactly 4 minutes in length as it’s rolling and stretching from a wad into a sheet.