New and improved heating instructions

After frozen dormancy and hibernation, you can bring your rolls back to life on the counter at room temperature. They will be delicious and rich just as they are ***

To oven heat them from frozen to warm:

Set the oven on “bread proof” mode,
30-35C (86-95F) the perfect temperature to
slow warm, but not melt the frosting.

Time:  approx. 60 minutes plus.

Or Set The oven to warm mode 175F  (oven temps vary so check on them during the warming process.)

Time approx. 20-30 minutes. Remove plastic top, you may replace with foil if you want a moister bun.

If you can’t wait, just microwave on defrost,  for no more than a few seconds.

*** At defrosted point, to make a roll extra gooey, add a little butter and microwave for seconds only.

Some people have have been known to unroll, slather with butter, re-roll and then heat the rolls for an extreme gooey experience.

Birth of my 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.
But,
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 on, that same cinnamon-laden steam, that unreleased essence becomes integrated into the pastry, becoming more mellow and intense.

Not only that, but this sweet, rich pastry does not harden like others, it remains soft and pliable. Left on the counter, three or four days later, it’s still pillowy soft. After that, it can be assisted with a few seconds in the microwave to soften and warm it to its former glory. At this point, if you want to make it obscenely gooey, add a little butter to the warming cycle.